Steamed Jam Sponge Pudding

1. Lightly grease the inside of a 900ml pudding basin and drop in 3 tbsp Apple, Quince & Gingerbread Jam.
2. Beat the butter and sugar together in a mixing bowl until pale and fluffy. Add the eggs one by one, mixing thoroughly for each one. Gradually add in the flour and baking powder. Lastly, add in the milk.
3. Spoon the mixture into the basin and cover tightly with foil. Tie a piece of kitchen string tightly below the rim of the basin. Place the basin into a steamer or lidded pan and fill the pan with boiling water until it comes halfway up the side of the pudding basin. Place on the stovetop with the lid on and cook on a summer for 1hr 30 minutes. Top up the water if necessary.
4. Once fully cooked, lift the basin out of the pan and rest for 5 minutes before turning out onto a plate and serving with custard.