Instructions: Put a pan halffilled with water with a steamer above it on to boil.

The water must be boiling before the pudding is put on.

Spoon the jam into the bottom of the pudding basin.

Cream the butter and sugar together until light and fluffy.

Gradually beat in the eggs and vanilla essence.

Fold in the flour and milk.

Spoon into the basin on top of the jam
Cover with greaseproof paper and foil and secure with string.

Steam for 1 1/2 hours checking occasionally to ensure that the water doesnt run dry.

Turn out on to a warmed serving plate and serve with raspberry jam sauce cream or custard.

Serves 4

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