110g (4oz) butter, softened

110g (4oz) soft brown sugar

3 tablespoons of raspberry or plum jam

115g (4oz) fresh brown breadcrumbs

2 eggs

½ teaspoon bicarbonate of soda


Cream the butter and sugar until light and fluffy, and stir in the jam.

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.