Bless Mama Chan! She made a little mini-me gluten free pudding for Frances as well as a big one for da family (double the recipe).
1/3 c raspberry jam,melted
75g butter, softened
1/3 c caster sugar
1 egg
1tsp vanilla essence
1 c plain flour or gluten-free flour, sifted
1 tsp baking powder, sifted
1 Tbs golden syrup
1/2 milk
Preheat oven to 160C. If you'd like to do single serve puddings, divide jam between 4 lightly greased ovenproof dishes/tins, or just put all of the jam on the bottom of one big tin.
Place butter, sugar, egg, vanilla, flour baking powder, golden syrup and milk in a bowl and beat well to combine. Pour into tin/s.
Place in a deep-sided baking dish lined with a folded tea towel and pour in enough boiling water to come halfway up the sides of the tin/s. Cover tightly with aluminium foil and bake for 1 hour.
Turn out on to plates to serve. You can use any other jam flavours.
Recipe by Donna Hay as featured in Canvas magazine.