6 tbsp jam of choice pre-treated with Relief
60 g butter, softened
¼ cup caster sugar
1 tsp vanilla essence
2 eggs
½ cup self raising flour
¼ cup almond meal
¼ tsp Bake Aid OR 1/8 teaspoon Relief OR 1/2 teaspoon DigestEasy
1 tbsp milk
1
Pre-heat oven to 170°C. Lightly grease 6 x 1/2 cup capacity ovenproof dishes. Spread 1 tablespoon of jam over the base of each dish.
2
Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, one at a time, beating until well combined.
3
Mix the Bake Aid into the milk.
4
Stir the flour and almond meal together. Add half the flour mixture to the egg mixture. Mix well. Add remaining flour mixture and milk and stir gently to combine.
5
Divide the mixture into dishes, spooning over the jam in the base. Smooth surface with a slight dip in the centre.
6
Bake for 15 - 20 minutes or until a skewer inserted into centre comes out clean. Carefully turn puddings onto individual plates. Serve with custard, cream or ice cream.
Ingredients
6 tbsp jam of choice pre-treated with Relief
60 g butter, softened
¼ cup caster sugar
1 tsp vanilla essence
2 eggs
½ cup self raising flour
¼ cup almond meal
¼ tsp Bake Aid OR 1/8 teaspoon Relief OR 1/2 teaspoon DigestEasy
1 tbsp milk
