Toss the butter and sugar into a bowl and whip until pale and fluffy.

Break the eggs into a small separate bowl and add the vanilla extract, whisking to break the yolks.

Add ⅓ of the eggs to the butter mixture and whip until well combined and smooth.

Repeat with portions of the eggs until your mixture is smooth.

Toss in the flour and baking powder and milk into the bowl and beat on low until your batter is smooth.

Butter your pudding bowls and spoon 2 teaspoons jam into each bowl, spreading over the bottom and sides of the bowl.

Spoon the pudding ⅔’s into each bowl and cover with greaseproof paper and aluminum foil.

Tie with string around each bowl firmly and place a large saucepan with water that comes ½ way up the sides of the bowls.

Place on low to medium heat and place each pudding bowl into the water.

Cover your saucepan and steam for 1 hour.

Whilst the pudding cooks, place the raspberry sauce ingredients into a small saucepan and heat on low, until bubbling and slightly thickened.

Pour into a jug and set aside.

Remove your pudding from the heat and carefully remove the covers. Pierce with a skewer and it is cooked with it comes out clean.

Invert the pudding onto a serving plate and pour over a little of the raspberry sauce.

Dig in!