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Raspberry Sponge Pudding

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  Raspberry jam 30 Milliliter
  Soft margarine 50 Gram
  Caster sugar 50 Gram
  Egg 1 , beaten (Size 3)
  Self raising flour 75 Gram, sieved
  Milk/Water 1 Cup (16 tbs) (To Mix)

Pre heat the empty Slo cooker for 20 minutes.
Butter a 550ml (1 pt) basin and put jam in the base.
In a bowl cream the margarine and sugar until light and creamy.
Gradually beat in the egg.
Fold in the flour gently, adding a little milk or water to make a soft dropping consistency.
Put the mixture into the prepared basin.
Smooth the surface with a knife and cover with foil.
Stand the basin in the cooking pot Pour boiling water round to come half way up the sides of the basin.
Cook for the recommended time.

Recipe Summary

Difficulty Level: 
Slow Cooked

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1118 Calories from Fat 478

% Daily Value*

Total Fat 53 g81.9%

Saturated Fat 11.7 g58.5%

Trans Fat 0.2 g

Cholesterol 234.1 mg78%

Sodium 1470 mg61.2%

Total Carbohydrates 139 g46.2%

Dietary Fiber 2 g8.1%

Sugars 80.8 g

Protein 21 g42.4%

Vitamin A 9.5% Vitamin C

Calcium 53.5% Iron 24.9%

*Based on a 2000 Calorie diet

Raspberry Sponge Pudding Recipe