Sloe pudding

Ingredients

 * 200 g sloes
 * 1 tbsp blackberry jam
 * 175 g unsalted butter
 * 150 g soft light brown sugar
 * 3 large eggs, beaten
 * 2 tbsp sloe gin
 * 235 g 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.
 * 2) Bring to the boil and simmer gently on the stove until the sloes break down and become pulpy.
 * 3) Drain and rub through a sieve into a clean pan.
 * 4) Discard the stones, reheat the sloes and sweeten to taste with caster sugar.
 * 5) Leave to cool.
 * 6) Butter a 2-litre pudding basin and place a disc of baking parchment in the bottom.
 * 7) Mix 2 heaped tablespoons of the sloes with the blackberry jam.
 * 8) Spoon the mixture into the base of the basin and smooth up the sides a little.
 * 9) Cream the butter and sugar together until pale and fluffy.
 * 10) Beat in the eggs a little at a time, then add the gin.
 * 11) Sieve the flour and salt together and fold into the butter and egg mixture.
 * 12) The mixture should be of a dropping consistency: if it's a little dry mix in a little milk to slacken it.
 * 13) Spoon on top of the jam in the basin and level off with a spatula.
 * 14) Cover with a disc of buttered parchment, then with pleated foil and steam for 1½ - 2 hours.
 * 15) When cooked, turn onto a serving plate and leave to stand for a few minutes before unmoulding.
 * 16) Serve with sweetened whipped cream.