Ingredients

short-crust pastry
six tablespoonfuls plain flour
half a teaspoonful baking powder
two teaspoonfuls sugar
a pinch of salt
one egg, well beaten
jam

Method

Line a pie dish with a thin layer of pastry and spread jam on it.
Put the dry ingredients in a bowl and gradually add the beaten egg to make a smooth batter.
Pour this mixture over the jam and bake the pudding in a fairly hot oven until golden brown.

Generally on bread baking day, the farmers’ wives would bake a large tin full of this pudding in the wall oven and keep it for the family’s Saturday dinner. Saturday morning was usually taken up with cleaning the house and they did not have time to prepare a cooked mid-day meal.

Gower Peninsula.