The Summer lasted well into September, but now it’s time to snuggle up on our sofas with a blanket and wait for the winter to truly take hold!

So, this month’s recipe is a real crowd pleaser – a comforting treat that’s delicious served with ladles of custard.

It can be made in a saucepan on the hob – or in a slow cooker.

If you fancy changing it up a bit, swap the jam out for 5tbsp Golden Syrup mixed with 4 tbsp fine breadcrumbs (you can make your own by blitzing a couple of slices of bread in a food processer)

You will need:

5 tbsp Jam

175g Butter (plus a bit extra to grease the pudding bowl)

150g Sugar – whatever you have available is fine.

3 Eggs

200g Self Raising Flour

Zest of 1 Orange (optional)

2tbsp milk

You will also need a heat proof pudding bowl and a saucepan or slow cooker big enough for it to stand in.

What to do:

Grease the pudding bowl with the extra butter.

Spoon the Jam into the bottom of the pudding bowl.

In a large mixing bowl mix the Butter and the Sugar together until pale and creamy.

Crack the eggs into small bowl and beat gently.

Add the beaten Egg to the Butter/Sugar and mix until combined.

Fold in the Flour gradually.

Add the Orange Zest and Milk and stir to make sure everything is well mixed.

Tip the mixture onto the Jam in the pudding bowl.

To cover the bowl, cut a large circle of greaseproof paper and wet under the tap. Scrunch it up and squeeze any excess water off.

Cover the bowl completely and, using string or a large elastic band, secure round the bowl – under the rim – to hold the paper in place.

Repeat with a dry sheet of greaseproof paper.

Using string, tie a handle across the top of the bowl to help you take it out of the saucepan once cooked.

Carefully place the pudding bowl in a large saucepan or your slow cooker

Pour very hot water (ideally from boiled kettle) into the saucepan/slow cooker until it reached about halfway up the side of the bowl.

Pop the lid on the pan/slow cooker.

Bring the water up to a boil, then reduce to a simmer.

Cook for about 2 hours (high setting on slow cooker) until you can feel the pudding is firm, but spongy – you should be able to feel through the greaseproof paper.

Once cooked, carefully remove from the saucepan/slow cooker and remove the greaseproof paper.

Place a plate on the top of the bowl and flip over (carefully) to turn out the pudding.

Delicious served immediately with custard.

Enjoy! xxx