Raspberry steamed pudding

1 Preheat oven to 160ºC. Brush 8 x 3/4-cup-capacity pudding basins or small bowls with melted spread. Place bowls in the fridge for 10 minutes. Re-brush bowls with spread for easier removal once puddings are cooked. Line base of bowls with baking paper. Spoon jam into the base of prepared pudding bowls.

2 Use an electric beater to beat the second measure of spread, sugar and vanilla until light and creamy. Add eggs, one at a time, beating well after each addition. Sift flour over pudding batter. Add milk then use a large metal spoon to gently stir until combined.

3 Spoon batter into prepared bowls over jam. Smooth tops of puddings with the back of a wet spoon.

4 Place a sheet of baking paper on a flat surface and top with a sheet of tinfoil. Form a pleat through the centre of baking paper and foil by folding almost in half once then folding back again. Place over a pudding bowl and secure with kitchen twine. Cover each bowl similarly.

5 Place pudding bowls into a deep ovenproof dish. Pour boiling water into dish until water comes halfway up the sides of pudding bowls. Bake for 30-35 minutes or until puddings are cooked through (test by inserting a bamboo skewer into the centre). Remove bowls from dish and remove covers. Stand for 5 minutes before inverting onto serving plates.