JAM PUDDINGS

These puddings can be frozen till needed . Preheat your oven to 180 deg C . Liberally grease with oil or butter and lightly sprinkle with polenta , 6 X 1 cup ramequins. Now beat 1/4 cup ( 60 gm ) of castor sugar in a bowl with 185 gm of room temp butter / marg and 1 tsp of vanilla extract with electric beaters until light and creamy . Add 3 lightly beaten eggs a little at at a time , beating well between each addition . Using a wooden spoon fold in a mixture of combined flours ( 60 gm of plain flour and 125gm of self raising flour )a quarter at a time . divide the mixture evenly between the 6 greased ramequins and smooth the surface . Cover each ramequin with a piece of greased aluminium foil and tie securely with kitchen string . Place the ramequins in a deep baking dish , carefully pour boiling water down the side of the dish to come 1/2 way up the sides of the ramequins . Bake for 45 minutes or until a skewer inserted comes out clean . leave the cooked puddings in the ramequins for 5 minutes , before loosening the sides with a knife and turn them onto individual warmed plates , serve with warmed jam , surrounded by custard . If you are goining to freeze the puddings , cool them on a wire cooling rack . wrap them lightly in foil and place in a plastic bag to freeze . TO reheat the puddings , simply place the foil covered pudddings in a preheated oven (160 deg C ) for 15 - 20 minutes and serve with heated jam and custard . These are a great alternative for people who don't like Xmas fruit pudding.