- 175 g butter
- 175 g caster sugar
- 3 free-range eggs
- 1 t vanilla extract
- 175 g self-raising flour
- 1 T milk
- 1 t lemon zest
- 160 g raspberry jam
- 1 cup mascarpone, cream or custard, for serving
Bring a saucepan containing 5 cm water to a simmer. Cream the butter and sugar until pale and fluffy.
Add the eggs and vanilla and whisk. Fold in the flour, milk and lemon zest to form a batter.
Grease a heatproof bowl that is large enough to fit inside the saucepan. Spoon the raspberry jam into the bowl, then carefully pour in the batter. Place a piece of foil over the bowl, top with a double layer of wax paper and secure with a piece of string.
Place an empty bowl into the simmering water, bottom up. This will form a barrier between the pudding and the direct heat of the water.
Place the pudding onto the bowl inside the saucepan and cover with a lid. Steam for 2½ hours, or until a skewer inserted comes out clean.
Turn the pudding out onto a serving dish and serve with mascarpone, cream or custard.