Place the butter and sugars into a large mixing bowl and beat with an electric mixer until pale and fluffy. Slowly beat in the eggs.

Fold in the flour, salt and cinnamon, adding the milk, if needed, to loosen it until you have a smooth batter. Fold in the grated apple and half of the jam.

Butter a 1.2litre/2 pint glass pudding basin well, and put the remainder of the jam and the apple chunks at the bottom.

Carefully spoon the batter over the jam and apple, and smooth it so the top is even.

Cover the bowl with a double layer of clingfilm (press it down so it is not tight across the top), then add a piece of pleated tin foil and secure with an elastic band.

Place the pudding on a trivet, or jar lid in the cooking pot of the REDMOND Multicooker, and fill with water to halfway up the pudding basin.

Select MULTICOOK, with a temperature of 100C and allow to steam for two hours.

Check periodically and top the water up if needed.

To serve remove the foil and cling film, run a pallet knife around the pudding to loosen and flip out onto a plate or cake stand. Heat some more jam and pour over the pudding if desired.