Syrupy marmalade steamed pudding recipe

By Angela Boggiano

Serves 4-6
Takes 20 minutes to make and 1½ hours to steam
Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars
Rating

If you thought steamed puddings were heavy and stodgy, then try this light, soft and airy steamed pud.

Ingredients

100g softened butter, plus extra
for greasing
125ml golden syrup
Zest and juice (100ml) of 2 oranges
100g caster sugar
2 large eggs
2 tbsp orange marmalade
100g self-raising flour
50ml milk

Method

1. Grease a 1-litre pudding basin. Put 2 tablespoons of golden syrup and 2 teaspoons orange zest in the bottom of the pudding basin.
2. In a bowl, beat the butter and sugar together until creamy and light. Add the eggs, 1 at a time, mixing well after each addition. Beat in the marmalade. Sift over half the flour and gently fold into the mixture. Add a little milk to loosen, then sift in the rest of the flour and fold into the mixture with the remaining milk until you have a soft dropping consistency.
3. Spoon into the prepared basin and cover with a disc of buttered baking paper (butter-side-down). Cover with a piece of foil pleated in the centre to allow room for the pudding to expand. Tie with string to secure.
4. Put an inverted saucer in the base of a large pan and place the pudding basin on top. Pour in enough boiling water to come three-quarters of the way up the side of the basin. Bring to the boil and cover with a tight-fitting lid. Reduce the heat and simmer gently for 1½ hours, adding more hot water to the pan to prevent it boiling dry, if necessary.
5. Meanwhile, to make the sticky marmalade sauce, put the remaining golden syrup, orange zest and juice in a small saucepan and bring to the boil. Simmer over a very gentle heat for 5-6 minutes, until thick and syrupy.
6. Remove the pudding from the pan, turn out onto a serving plate and pour over the sauce to serve.

Nutritional info

Per serving (based on 6): 369kcals, 17.4g fat (10.4g saturated), 4.9g protein, 51.8g carbs, 37.6g sugar, 0.7g salt

Chef's tip

Make sure the eggs and butter are at room temperature before using as this will prevent curdling. Sitting the pudding on an inverted saucer in the bottom of the pan will prevent the pudding being too near the heat source.