Sloe pudding

Ingredients

 * 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.