Traditional British jam layer pudding. Recipe from the research kitchen, Regulo New World Cookers.
Treacle may be used in place of the jam, in which case some breadcrumbs and a little lemon juice or pinch of ginger should be added with each layer of treacle.
JAM LAYER PUDDING.
- 225 g / 2 cups / ½ lb. flour.
- Pinch of salt.
- 1 small teaspoon baking powder.
- 85 g – 110 g / 3 or 4 ozs. suet.
- Water or milk to mix.
Sieve together flour, salt and baking powder.
Add the suet finely chopped. Mix to a stiff paste with milk or water.
Roll out a little more than half of the paste to a round, and line a greased basin with it. If liked, the basin may be sprinkled with brown sugar before lining. Put a layer of jam at the bottom, then a round of suet crust. Fill up with alternate layers of jam and suet crust, damping the edge of the top layer to seal on firmly.
Cover with greased paper and steam for two hours or longer.