Glazed Steamed Jam Puddings
125g butter at room temperature
½ cup caster sugar
1 teaspoon vanilla essence
1 ½ cups self raising flour, sifted
¼ cup milk
250g jar of orange marmalade
Cream butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Stir in vanilla, lightly fold in flour and milk.
Divide marmalade between 6 x ½ cup well greased dariole moulds. Spoon pudding mixture over marmalade.
Place pudding into a baking dish. Add enough boiling water to come halfway up the sides of moulds. Cover dish with baking paper and foil, pressing tightly around edges to seal.
Bake in a slow oven (150C) (280F) for 35 to 40 minutes or until cooked. Unmould onto serving plates. Serve with whipped cream.