Step 1 Preheat oven to 160°C. Brush 6 x 3/4 cup-capacity pudding basins or small bowls with the melted table spread. Place bowls in refrigerator for 10 minutes. Re-brush bowls with more table spread for easier removal once puddings are cooked. Line base of bowls with baking paper. Spoon jam into the base of prepared pudding bowls.
Step 2 Using an electric beater, beat table spread, sugar and vanilla until light and creamy. Add eggs, one at a time, beating well after each addition, until well combined. Sift flour over the pudding batter. Add milk, then using a large metal spoon, gently stir until combined.
Step 3 Spoon batter into prepared bowls over jam. Smooth tops of puddings with the back of a wet spoon. Place a sheet of baking paper onto a flat surface and top with a sheet of foil. Form a pleat through the centre of baking paper and foil by folding almost in half once, then folding back again. Place over a pudding bowl and secure with kitchen twine. Repeat to cover each bowl.
Step 4 Place pudding bowls into a deep ovenproof dish. Pour boiling water into the baking dish until water comes halfway up the sides of pudding bowls. Bake for 30–35 minutes, or until puddings are cooked through (test by inserting a bamboo skewer into the centre). Remove bowls from baking dish, remove foil and baking paper. Stand for 5 minutes before inverting onto serving plates.