What a better way to use your favorite jam than in a Streamed Pudding. Substitute your favorite jam for the raspberry jam in the recipie and enjoy in winter. What a treat. Better still use the jams made in summer.

Steamed pudding

Grease a 4-cup capacity porcelain pudding basin with butter. Using an electric mixer, beat butter, sugar and lemon rind until light and fluffy. Add lemon juice and 1 egg. Beat on medium speed until well combined. Add remaining egg and beat until smooth. Sift 1/2 cup flour and a pinch of salt over butter mixture then, using a large metal spoon, gently fold in. Add milk and sift remaining flour over batter then fold in.
Spoon batter into prepared basin then, using the back of a wet spoon, smooth top. Layer a sheet of baking paper and foil together on a work surface then form a 3cm pleat down the centre. Cover basin with layered paper and foil then secure with unwaxed kitchen string. Trim excess foil and paper - make sure it is trimmed short enough so that it does not come in contact with the water, or it may seep into the pudding.
Place a trivet or upturned saucer in the base of a large saucepan. Place basin on top then pour in enough boiling water to reach halfway up sides of basin. Cover pan with a lid and simmer over low-medium heat for 1 3/4 hours or until a skewer inserted into the pudding comes out clean. Remove pudding from saucepan then remove foil and paper. Stand for 5 minutes before inverting on to a plate. Place jam in a small saucepan and stir over medium heat until liquefied then drizzle over pudding. Serve immediately with custard or thick cream.