Northamptonshire Pudding

110g (4oz) Flour
85g (3oz) Sugar
50g (2oz) Butter
2 Eggs
2 tbsp Raspberry Jam

Sieve the flour.
Cream the butter and sugar together until light and fluffy.
Beat in the eggs, a little at a time, adding a tablespoon of the flour mixture to prevent curdling.
Fold in the remaining flour.
Stir in one tablespoon of jam.
Place the remaining jam into a buttered basin.
Pour the mixture into the basin.
Cover with pleated greaseproof paper and foil.
Place in a saucepan of boiling water and steam for about two hours, topping up the water as necessary.
Turn out and serve hot with custard

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Northamptonshire Pudding

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