Sloe pudding

200g Sloes, 	1 tbsp blackberry jam, 		175g unsalted Butter 150g soft light brown sugar		3 large Eggs, beaten		2 tbsp sloe gin		235g self-raising flour pinch Salt			caster sugar, to taste		sweetened whipped Cream, to serve

Method 1.	Pick over and wash the sloes, then place in a pan and just cover with water. Bring to the boil and simmer gently on the stove until the sloes break down and become pulpy. 2.	Drain and rub through a sieve into a clean pan. Discard the stones, reheat the sloes and sweeten to taste with caster sugar. Leave to cool.

3.	Butter a 2-litre pudding basin and place a disc of baking parchment in the bottom. Mix 2 heaped tablespoons of the sloes with the blackberry jam. Spoon the mixture into the base of the basin and smooth up the sides a little.

4.	Cream the butter and sugar together until pale and fluffy. Beat in the eggs a little at a time, then add the gin. Sieve the flour and salt together and fold into the butter and egg mixture. The mixture should be of a dropping consistency: if it's a little dry mix in a little milk to slacken it.

5.	Spoon on top of the jam in the basin and level off with a spatula. Cover with a disc of buttered parchment, then with pleated foil and steam for 1½ - 2 hours.

6.	When cooked, turn onto a serving plate and leave to stand for a few minutes before unmoulding. Serve with sweetened whipped cream.