A cross between shortcake and a sponge, these delectable little jam puddings are the bomb! I used my homemade strawberry jam for these but you could use any flavoured jam you like.
FG Roberts gluten free self raising flour was used for this recipe. A different brand may yield different results, and you may need a little more or less milk depending on the thirstiness of the brand flour used.
If you use salted butter, omit the salt. If you use unsalted butter, please use a quality salt flake and not a cooking salt, as the saltiness and flavour of cooking is quite different.
Strawberry Shortcake Steamed Puddings
Makes 4, 250 ml sized puddings
100 grams caster sugar
120 grams softened unsalted butter
1 egg, (approximately 55 grams in size)
125 grams gluten free self raising flour
1/2 teaspoon salt flakes
5-6 tablespoons milk (extra may be required)
4 tablespoons strawberry jam
Generously grease four 250 ml dariole cups
Beat the butter and sugar until light and creamy
Add the egg and beat until combine and fluffy
Add the flour, salt and milk and mix until combined
Spoon a tablespoon of jam into each prepared dariole cup
Divide the batter evenly between the cups, over the jam
Cut four squares of baking paper
Grease the paper and place greased side down over the cups
Cover the top of the cups, cover each paper square with a square of foil and secure tightly with kitchen string.
Stand the cups on an upturned plate in a saucepan, and fill with water halfway up the sides of the cups.
Bring to the boil, cover the saucepan with a tight lid and simmer for 40 minutes or until a skewer comes out clean
Remove the cups from the saucepan and set aside for 5 minutes to cool.
Turn the puddings onto serving plates
Serve warm with cream or custard