Sticky Jam Pudding

Jade

100g butter
150g sugar
2 eggs, separated
200g SR flour
pinch salt
2 T milk
1 t butter
3 T berry jam
2 T sugar
½ C whipping cream
2 T berry jam

Beat butter and sugar together until pale and fluffy and sugar dissolved. Add egg yolks gradually while beating, until pale and fluffy. Sift flour and salt into bowl, fold this into egg mixture alternately with milk, until smooth and quick thick. Beat egg whites until snowy, gently fold into batter. Butter 1 L pudding basin, line with paper, smear with jam. Spoon batter in. Cover tightly and place in steamer in stove or in pan half-full of water in moderate oven. Steam over simmering water ~ 2 hours, checking water level occasionally. Remove from steamer, run knife around edges, turn out. To make sauce, combine sugar, cream, jam in saucepan and simmer 5 mins after jam melted. Serve over pudding with custard, cream or icecream.