Ingredients

Serves 4-6

120g Butter softened
120g sugar
240g Self Raising Flour
2 eggs
Half a cup of milk
1 Jar of Apricot or Raspberry Jam

Method

Grease a large pudding basin and line the bottom with paper.
Place jam in bottom of basin.
Beat butter and sugar until creamy and then add beaten eggs.
Beat together for 2 minutes.
Fold in self raising flour and milk and beat until smooth.
Pour batter mix into greased basin and place the basin in a saucepan of boiling water for approx 1 hour.
NB. Do not boil the saucepan dry.
Remove basin from boiling water and test the pudding with a skewer - if cooked turn pudding out onto a serving plate.
Serve with cream or icecream.

If you want to microwave the pudding, cover in plastic wrap (prick a couple of holes in the top) and microwave on high for 6mins.
Stand for 3mins before removing the plastic wrap. Enjoy!