Here's how

1 Preheat the oven to moderate 180C. Lightly grease six 250ml fluted or plain heatproof moulds.

2 Beat the butter, sugar and vanilla essence with electric beaters for 1-2 minutes, or until light and creamy. Add the eggs gradually, beating well after each addition. Using a metal spoon, fold in the combined sifted flour, a quarter at a time.

3 Spoon the mixture evenly into the moulds and smooth the surface. Cover each with a piece of greased foil, pleated in the middle. Secure with string. Place in a large deep baking dish filled with enough boiling water to come halfway up the sides of the moulds. Bake for 45 minutes, or until a skewer comes out clean. Put the jam in a small pan and warm over low heat for 3-4 minutes, or until liquid. Leave the puddings for 5 minutes before loosening the sides with a knife and turning out. Top with the jam. Can be served with custard, cream or ice cream.

Source:The Essential Dessert Cookbook (Murdoch Books)