200g strawberries, roughly chopped
½ teaspoon vanilla paste
25g CSR caster sugar
butter for coating your glass jar
150g unsalted butter, softened
150g CSR caster sugar
finely grated zest of 2 oranges
pinch of Maldon sea salt
3 medium eggs
150g self-raising flour, sifted
Bulla vanilla ice cream, to serve
To make the berry jam, combine the ingredients into a bowl.
For the puddings, brush the glass jars with butter. Cream the butter and sugar in a mixer with the paddle attachment. Add in the eggs followed by the self-raising flour, the orange zest, salt and lastly the sultanas. Evenly portion the berry jam base between 6 jars and then divide the pudding mixture between the jars, placing it on top of the berries. Place the jars in a bake proof container with sides almost as high as the glasses.
Bake in a water bath in the oven for 1 hour at 160°C. To check that the puddings are cooked gently press the top of them and they should bounce back.
Serve while hot with a scoop of Bulla vanilla ice cream.