Raspberry Sponge Pudding
|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.