A great upside down cake to celebrate peanut and Jelly sandwich day.
3.5 OZ / 100 G peanut butter
2 EA eggs
2.5 OZ / 75 G self-raising flour
2.5 OZ / 75 G sugar
0.5 TSP vanilla
7 OZ / 200 G raspberry jam
17 FL OZ / 500 ML hot water
1.75 OZ / 50 G heavy cream
Add the eggs and sugar into the mixing bowl. With the butterfly whisk in place and the measuring cup inserted, whisk for 4 minutes / speed 4.
Add the vanilla, peanut butter, (room temperature) and flour to the mixing bowl. Mix for 30 seconds / speed 4.
Grease Individual pudding cases with oil and place a generous amount of jam in the base. Top with the sponge mix three quarters the way up the case. Clean the mixing bowl.
Add water to the mixing bowl, insert the deep steaming tray. Arrange the pudding cased in the deep steaming tray. Steam for 15 minutes.
Once cooked allow to cool slightly before removing the sponge. Use a table knife to run around the edge of the case and it should pop out.
Place the sponge onto a serving plate and pour over some heavy cream. Garnish with some chopped nuts or berries.
Enjoy your dish! Try smooth or crunchy peanut butter for this.
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