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Ingredients
- 150g/5oz butter
- 75g/3oz caster sugar
- 150g/5oz self-raising flour
- 3 large eggs, whisked
- 4 tablespoons sieved raspberry jam
- For the sauce
- 2 egg yolks
- 1 tablespoon caster sugar
- 175ml/6fl oz dry sherry
- 2 tablespoons sieved
- raspberry jam
Instructions
- Beat the butter with the sugar to a pale cream. Sift in half of the flour,
then add one of the eggs, and incorporate. Sift in the remaining flour
and beat in, followed by the remaining eggs, to achieve a smooth
batter. Add the jam and stir. - Pour into a buttered 1-litre/11⁄2pt pudding basin. Cover with a cloth and
steam for 11⁄2 hours. - To make the sauce, whisk the egg yolks with the sugar in a heatproof
bowl set over a pan of simmering water. As they thicken, add the sherry
and sieved jam, and cook for a few minutes, stirring constantly. - Serve the sauce hot with the pudding
