Strawberry Jam And Vanilla Puddings - cooking recipe

Ingredients

1/3 cup strawberry jam
1/2 cup sugar
1 None egg
1 None lime, peel finely grated
1 cup self-rising flour, sifted
1/2 cup milk
2 tbsp butter, melted
1 tbsp boiling water
1 tsp vanilla extract
None None Custard and strawberries, to serve

Preparation

Lightly grease four 3/4-cup dariole molds or ramekins. Divide the jam evenly among molds.
Beat the sugar, egg and lime peel in a medium bowl with an electric mixer until thick and creamy. Fold in the flour alternately with the combined milk, butter, water and vanilla extract. Spoon the pudding mixture evenly over jam in the molds. Cover the molds with parchment paper, securing with kitchen string.
Place the puddings, baking paper side up, in a large, deep saucepan. Add enough boiling water to come halfway up the sides of the molds. Cover the pan with a tight-fitting lid. Bring to a boil on high heat. Reduce heat to low and simmer for 20-25 mins, adding more water if necessary.
Remove the puddings from water and cool on a wire rack for 5-10 mins. Remove paper and invert onto serving plates. Serve the puddings drizzled with custard and accompanied with strawberries.