Ingredients

• 100g/3½oz strawberry or raspberry jam
• 350g/12oz butter
• softened
• plus extra for greasing
• 100g/3½oz golden syrup
• 125g/4½oz caster sugar
• 6 free-range eggs
• lightly beaten
• 350g/12oz self-raising flour
• 85g/3oz strawberry or raspberry jam

Directions

• Generously butter the inside of two 1.2 litre/2 pint pudding basins.
• Spoon the jam into the base of the pudding basin and set aside.
• Beat the butter
• golden syrup and sugar together in a mixer until light and fluffy.
• Beat in half the eggs followed by half the flour and when well combined
• add the remaining eggs and flour. The mixture should be at a dropping consistency. Add a splash of milk if the mixture is too thick.
• Spoon the mixture into the pudding basins
• only filling them three quarters full
• then smooth the surface with the back of a spoon.
• Loosely cover with cling film
• allowing room for the cling film to inflate as the mixture rises
• and cook in the microwave for five minutes.The pudding is done when a skewer inserted into the centre of the pudding comes out clean.
• Leave to stand for five minutes then run a blunt knife around the edge of the pudding to loosen the sides
• carefully invert onto a deep plate and remove the basin.
• To serve
• spoon the extra jam over the pudding
• cut into generous wedges and serve with custard.