Jam Sponge Pudding

Grease and line the base of a 1 litre pudding basin.

In a large bowl cream the butter and sugar until pale and fluffy with an electric whisk.

Add the eggs one at a time, whisking all the time.

Add the treacle and mix well. Sift in the flour and baking powder and fold into the creamed mixture. Mix well.

Pour the sponge mixture into the basin. Level the top and place baking paper and tin foil over the basin. Tie with string and place the basin into a steamer or a large pot of simmering water with a saucer at the bottom of the pot. Steam for around 2 hours.

To make the compote: remove the stalks from the strawberries and cut in half. Place the strawberry halves in a pan together with the strawberry jam and slowly heat on the stove. Cook the strawberries until softened. Remove from the heat and leave to cool slightly

Remove the steamed sponge from the steamer and insert a skewer to check that it is cooked.

Place a plate on the top of the pudding basin to invert the sponge onto the plate.

Spoon the strawberry compote over the sponge and garnish with more fresh strawberries. Serve with creme fraiche.