Equipment needed: electric mixer, kitchen scale (measuring in grams on a scale is more precise), a 2 -pint pudding basin, pot with lid.

INGREDIENTS (Pictured above in first photo)
175 g self-raising flour see notes below
175 g light brown sugar
175 g unsalted butter softened (I used unsalted dairy free Country Crock)
3 large eggs
200 g pumpkin purée tinned or homemade
4 tablespoon plum jam, applebutter or fig jam (I used applebutter)
1 teaspoon allspice
1 teaspoon baking powder

INSTRUCTIONS:Generously butter the pudding basin, then spoon jam (or your chosen substitute) into the bottom.
In a large bowl, combine the flour, baking powder, allspice, softened butter, and sugar. Mix together in a stand mixer until blended.
Add the eggs one at a time, mixing until each is incorporated. Be careful not to overmix.
Stir in the pumpkin purée until just combined. This is your sponge batter.
Pour the sponge batter into the prepared basin, directly over the jam.
Cover the basin with its lid, or use a large piece of baking paper topped with aluminum foil, tied securely with string.
Place a steamer rack or an overturned saucer in the bottom of a large soup or stock pot. Set the pudding basin on top. Fill the pot with water to halfway up the side of the basin. Cover with a tight-fitting lid and bring to a steady simmer over medium heat. Check the water level every 30 minutes or so and top up as needed to prevent it from boiling dry.
Steam for 2 hours and 15 minutes. Carefully remove the basin from the pot and let it cool for a few minutes before removing the lid.
Turn the pudding out onto a serving plate and serve immediately. The pudding will be moist, with the jam forming a yummy topping. I like to serve it with the option of custard and dairy-free whipped cream for those who want an extra touch of sweetness!