110g (4oz) butter, softened
110g (4oz) soft brown sugar
3 tablespoons of raspberry or plum jam
115g (4oz) fresh brown breadcrumbs
½ teaspoon bicarbonate of soda
Dissolve the bicarbonate of soda in a very little water, add to the mixture together with the remaining ingredients.
Beat well. Butter a 1.2 litres (2 pint) pudding basin well and put in the mixture.
Steam for 2 ½ hours.
Turn out carefully and serve with custard or a jam sauce – melt a little jam and add a squeeze of lemon juice to sharpen the sweetness.