Jam puddings

1.Lightly grease 6 x 3/4 cup-capacity heatproof ramekins. Line bases with a small circle of non-stick baking paper. Spread 2 tablespoons jam over each ramekin base.

2.Place dairy spread, sugar and vanilla in a medium bowl, using electric beaters, beat until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Sift flour and baking powder over mixture and use a wooden spoon to combine. Spoon evenly into prepared ramekins and level tops.

3.Place about 5cm water in a large wok on high and bring to the boil. Place ramekins in a bamboo steamer (30cm). Cover ramekins with a large piece of non-stick baking paper, then cover with steamer lid. Place in wok over water and reduce heat to medium-high. Steam for 15-20 minutes, until a skewer inserted into centre comes out clean. Check water level halfway through cooking time and add more boiling water, if necessary

4.Run a knife around inside of ramekins and turn onto plates. Serve immediately.