Monmouth pudding

Method

Combine the breadcrumbs, suet, caster sugar and salt in a large mixing bowl. Beat the eggs with the milk and stir into the dry ingredients, then add the zest and juice of the lemon and mix thoroughly until well combined. Butter a 1.2 litre pudding basin and spread the jam over the bottom. Pour the pudding mixture carefully over the jam, cover with buttered greaseproof paper and secure with string. Place the basin in a saucepan of simmering water, ensuring the water comes halfway up the sides, and steam for 2 to 2.5 hours, topping up with boiling water as needed. Turn out onto a warm serving plate so the jam rises to the top as an attractive glaze.