1.Grease four 1-cup (250ml) metal moulds; divide jam among moulds.
2.Beat egg and sugar in a small bowl with electric mixer until thick and creamy. In two batches, fold in sifted flour and milk, then fold in combined butter, water and extract.
3.Top jam with pudding mixture. Cover each mould with pleated baking paper and foil (to allow puddings to expand as they cook); secure with kitchen string.
4.Place puddings in large saucepan with enough boiling water to come halfway up sides of moulds. Cover pan with tight-fitting lid. Boil 25 minutes, replenishing water as necessary to maintain level.
5.Remove puddings from pan; stand puddings 5 minutes before turning onto plate. Serve with cream.