Blackberry pudding

Preheat oven to moderate, 180°C (160°C fan-forced). Grease 25cm x 30cm swiss roll pan; line with baking paper.

Beat eggs in small bowl with electric mixer until thick and creamy. Gradually add sugar, 1 tablespoon at a time, beating until sugar dissolves between each addition. Transfer to large bowl.

Fold triple-sifted flours into egg mixture. Pour combined butter and the boiling water down side of bowl; fold into egg mixture. Pour mixture into pan. Bake, uncovered, about 15 minutes. Turn onto wire rack to cool.

Meanwhile, place extra sugar and the water in medium saucepan; bring to a boil. Stir in fruit; return to a boil. Reduce heat; simmer, uncovered, about 3 minutes or until fruit thaws. Strain over medium bowl; reserve syrup and berries separately.

Line 1-litre (4-cup) pudding basin with plastic wrap, extending wrap 10cm over side of basin. Cut circle slightly smaller than top edge of basin. Cut another circle from cake, the same size of base of basin. Cut remaining cake into 10cm pieces; place small cake circle in base of basin and use pieces to line side of basin. Pour 2/3 cup of the reserved syrup into small jug; reserve. Fill basin with berries; cover with remaining syrup, top with large cake circle. Cover pudding with overhanging plastic wrap, place saucer on top to weigh down pudding; refrigerate 3 hours or overnight.

Stir jam and 2 tablespoons of the reserved syrup in small saucepan until heated through. Turn pudding onto serving plate; brush with remaining reserved syrup then jam mixture.