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1. With a pastry brush, coat the bottom and sides of a 1-quart English pudding basin or a 1-quart plain mold with 1 tablespoon of the softened butter. Set aside.
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2. In a large bowl, cream ¼ pound of the softened butter and the sugar together by beating and mashing them against the sides of the bowl until they are light and fluffy.
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3. Beat in the egg yolks, one at a time. Then add the flour, ½ cup at a time, beating well after each addition. Beat in ¼ cup of the raspberry jam.
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4. With a whisk, or a rotary or electric beater, beat the egg whites until they form unwavering peaks on the beater when it is lifted out of the bowl.
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5. Quickly stir the soda-and-milk mixture into the batter, then gently but thoroughly fold in the egg whites using an over-under cutting motion rather than a stirring motion. Spoon the mixture into the pudding basin or mold, and cover tightly with a lid or a lightly buttered sheet of foil.
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6. Place the mold on a rack in a large, deep pot, and add enough boiling water to come halfway up the sides of the mold. Again bring the water to a boil over high heat, cover the pot tightly, and reduce the heat to low. Simmer for 2 hours, replenishing the water in the pot with more boiling water as necessary.
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7. Remove the pudding from the water and let it rest for a minute or so. Then remove the lid or foil, and place an inverted plate over the basin or mold. Grasping plate and mold firmly together, quickly turn them over.
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8. The pudding should slide out easily. Over high heat, melt the remaining ½ cup of raspberry jam in a small saucepan and pour it over the pudding. Serve at once, accompanied by a bowl of the custard sauce.
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