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Steamed Rhubarb sponge pudding


  • 125g butter, softened, plus extra for greasing
  • 5 tbsp Mammy Jamia’s Rhubarb Preserve
  • 125g golden caster sugar
  • Few drops of vanilla extract
  • 2 medium eggs
  • 175g self-raising flour
  • 3 tbsp milk (approximately)


  1. Grease a glass bowl and spoon the jam into the bottom
  2. Cream the butter and sugar together in a bowl until pale and fluffy. Stir in the vanilla extract. Add the eggs, a little at a time, beating well after each addition.
  3. Using a metal spoon, fold in half of the flour, then fold in the rest with enough milk to give a dropping consistency. Spoon the mixture into the prepared glass bowl.
  4. Cover the bowl with cling film and put it in the microwave at full power for 6-8 minutes depending on the power of the microwave.

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