INGREDIENTS:
75g blackberry jam
200g unsalted butter, plus extra for greasing
200g light brown sugar
3 large eggs beaten
200g self-rising flour
Grated zest of two or three lemons

INSTRUCTIONS:
Grease a 1.5 liter pudding basin and place the blackberry jam in the base.

In a mixing bowl, cream together butter and sugar until pale and fluffy. Gradually add the beaten egg. If the mixture separates, stir in a little of the flour.

Fold in the remaining flour and the lemon zest. This is your sponge.

Spoon sponge mixture on top of the blackberry jam in the basin. Cover with basin lid. If your basin doesn't have one, cover with foil. Secure with a string around the basin to make it easy to lift it from the pot.

Place an upturned plate on the bottom of a large large pot on top of the stove, and place the prepared basin on the plate. Carefully pour cool water into the pot until it reaches about half way up the basin. Turn the stove on medium. 

Cover and steam for roughly 2.5 hrs, topping up with water when necessary.

Carefully remove basin from pot and let it cool on the counter. Remove the lid and turn the pudding onto a serving plate.

Note #1: I didn't take a picture of the finished pudding before cutting it. It came out in two parts, mainly because there was too much jam in the original recipe, and I didn't steam the pudding long enough. I've adjusted the recipe above for both issues! 

Note #2: This is a very sweet pudding. The blackberry jam leaves a pretty topping, and I don't think you'll need any cream or custard.

Enjoy!