Steamed Marmalade Pudding

Steamed Marmalade Pudding

For me this is comfort food I prefer to make one big pudding and serve it in the middle of the table and everyone helps themselves. Sweet and savory puddings are popular the UK and I believe puddings are very unique technique that we should be proud of.

Ingredients

  • 200g butter, softened
  • 150g sugar
  • 3 eggs, beaten (free range if possible)
  • Grated zest and juice of 1 orange
  • 100g self-raising flour, sieved
  • Butter for greasing
  • 200g orange marmalade, plus some extra if you prefer to serve on top

Method

Cream the butter and sugar, by hand or in a mixing machine, until light and fluffy. Slowly add the eggs and orange zest and beat until well mixed. Gently fold in the flour until well mixed in with no lumps.

Grease a large, or 4 small individual pudding basins, spoon 4 tablespoons of the marmalade into the bottoms and then add the pudding mixture. Cover with a circle of buttered greaseproof paper, then some kitchen foil and secure tightly with a piece of string around the edge of the bowl.

Put the bowl/bowls into a saucepan with boiling water half way up the bowl, cover with a lid and simmer gently for an hour for a large one or 40 minutes for small individual ones, topping up with water if necessary.

Remove from the pan and turn out on to a serving dish. You may just need to run a knife around the edge of the pudding basin to loosen it slightly. Serve with some thick custard and some more marmalade if you wish and enjoy

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