1.Preheat the oven to 180°C (160°C fan-forced). Grease and flour a pudding basin (1 litre/4 cup capacity). If you don’t have a pudding basin, a Pyrex bowl works well.
2.In a small bowl, beat butter, rind and sugar with an electric mixer until creamy. Add eggs, one at a time; beat until combined. Stir in sifted flour.
3.Place jam in the base of the pudding basin; pour the pudding mixture on top. Cover the basin with pleated greased foil to allow for expansion. Bake 40 minutes or until a skewer inserted into the centre of the pudding comes out clean.
4.Turn the pudding out onto a warmed dish and serve hot, with vanilla-bean ice-cream and extra jam, if desired.