125g Butter
125g Chelsea Soft Brown Sugar
3 Tablespoons Plum and Orange Jam
125g Fresh Wholemeal Breadcrumbs
2 Eggs, beaten
1/2 Teaspoon Bicarbonate Soda
Butter to grease basin

1 : Cream together butter and Chelsea Soft Brown Sugar until light and fluffy.
2 : Blend in the jam, breadcrumbs, beaten eggs and bicarbonate of soda. Mix well.
3 : Pour the mixture into a well greased pudding basin. Cover the basin with a layer each of buttered greaseproof paper and foil. Tie foil in position with kitchen string.
4 : Place basin on steaming rack in a large saucepan and pour in hot water to come 2/3 way up the side of the basin. Cover; bring to the boil. Reduce heat and simmer to steam pudding for 2 to 2 1/2 hours.
5 : Place the basin in a very low oven for a few mins before turning out and then allow to stand for a couple of mins more before serving.