* 2 tablespoons raspberry jam
* 5oz (150g) self raising flour
* 1/4 teaspoon salt
* 2oz (50g) shredded suet
* 2oz (50g) caster sugar
* 1 egg, beaten
* 1/4 pint (150ml) milk

1. Lightly grease a 2 pint (1.2 litre) pudding basin, and spoon the jam into the base of the basin.
2. Measure the dry ingredients into a large bowl, make a well in the centre and add the egg and milk. Mix to a smooth soft consistency, then spoon over the jam. Level out top and cook on full power for 6-8 minutes. Leave to stand for about 5 minutes, then carefully turn out the pudding onto a serving plate and serve warm.

Power Level: Full
Cooking Time: 6-8 Minutes
Serves: 4-6