Rothschild Pudding Recipe

100 g/4 oz soft tub margarine

100 g/4 oz/1 cup self-raising (self-rising) flour
225 g/8 oz raspberry jam (conserve)
2 eggs, lightly beaten
2.5 tsp bicarbonate of soda (baking soda)
15 ml/1 tbsp milk
Butter, for greasing
Raspberry jelly Sauce and pouring cream, to serve

Method:

Beat together the margarine, flour, jam and eggs until smooth. Blend together the bicarbonate of soda and milk and stir into the mixture. Turn into a greased 900 ml pudding basin. Cover with a double thickness of greased greaseproof (waxed) paper or foil, twisting and folding under the rim to secure. Steam for 2 hours. Turn out on to a warmed serving plate and serve with hot Raspberry Jelly Sauce and pouring cream.