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1. Using a pastry brush, coat the bottom and sides of a 6-cup English pudding basin or plain mold with 1 tablespoon of the softened butter. Set aside.
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2. In a large mixing bowl, cream the remaining butter, sugar and 2 tablespoons of the flour together by mashing and beating them against the sides of the bowl with a spoon until they are light and fluffy.
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3. Beat in the eggs, one at a time, and then add the milk. Combine the remaining 1¼ cups of flour with the baking powder and salt and sift it gradually into the batter, beating constantly.
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4. Spread the raspberry jam on the bottom of the mold and pour in the batter. Cover with a lid or with a circle of lightly buttered paper. Tie a damp, floured towel around the mold, following the procedure described in the recipe for steak-and-kidney pudding.
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5. Place the mold in a large pot or saucepan and pour in enough boiling water to come about three fourths of the way up the sides of the mold.
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6. Bring the water to a boil over high heat, cover the pot tightly, then reduce the heat to its lowest point, and steam the pudding for 1½ hours.
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7. Do not let the water come to a boil again; if necessary place an asbestos mat under the pot. Replenish the water in the steamer with additional boiling water as it cooks away.
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8. To unmold and serve the pudding, remove the lid or paper cover and the towel, and wipe the outside of the mold dry. Run a knife around the inside edges of the mold and place an inverted serving plate over it.
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9. Grasping the mold and plate firmly together, turn them over. The pudding should slide out easily. Serve it at once, accompanied, if you like, with hot custard sauce.
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