Blackcurrant and lemon sponge pudding

COOKING TIME 2 HOURS

SERVES 6

100g (3½oz) good-quality blackcurrant jam, plus extra to serve

200g (7oz) unsalted butter, softened, plus extra for greasing

200g (7oz) golden caster sugar

3 large eggs, beaten

200g (7oz) self-raising flour

Grated zest of ½ unwaxed lemon

Cream or custard, to serve

GREASE A 1.1-LITRE (2-pint) pudding basin and place the blackcurrant jam in the base. In a mixing bowl, cream together the butter and sugar until pale and fluffy. Gradually add the beaten egg – if the mixture separates, just stir in a little of the flour.

FOLD IN THE REMAINING FLOUR and the lemon zest and spoon the sponge mixture over the jam in the greased basin. Cover with a lid or foil and steam for 2 hours. Once cooked, turn out onto a plate and serve with cream or custard, plus extra jam if you wish.