Steamed pudding made from white wheatflour, eggs and butter with red jam incorporated in the mix and more jam in the base of the bowl in which it is steamed. Turned out so that the jam forms a sauce (White 1932, British Food Trust, etc)

Original Receipt from 'The Northamptonshire Federation of Women’s Institutes Recipe Book', 1933, supplied by northamptonmuseums.wordpress.com

A Good Northamptonshire Pudding:

2ozs. butter, 4ozs. of flour, 3 ozs of castor sugar, and 2 eggs and 1 tablespoon of raspberry jam.

Cream the butter and sugar, let it stand for 15 minutes, then add the flour eggs alternately and lastly mix in the jam. Steam for 2 hours.