Steamed marmalade pudding
- February 2010
- Serves 6
- Takes 20 minutes to make, 2½ hours to cook, plus resting
Traditional steamed puddings are making a bit of a comeback as people long for the comfort foods of their childhood. This recipe is made with marmalade.
- 25.4g (13.7g saturated)
- 63.8g (31.3g sugars)
- 150g suet
- 150g fine, fresh white breadcrumbs
- 100g caster sugar
- 2 tsp orange flower water
- Grated zest of 1 orange
- 2 medium free-range eggs
- 75ml semi-skimmed milk
- 8 tbsp Seville orange marmalade
- 5-6 tbsp self-raising flour
- Butter, for greasing
- Place the suet, breadcrumbs and caster sugar in a mixing bowl and combine well. Stir in the orange flower water, orange zest and eggs, then stir in the milk and half the marmalade. Sift in the self-raising flour and stir well to make a stiff mixture.
- Butter a 1.5-litre pudding basin. Spoon the remaining marmalade into the bottom of the basin, then add the pudding mixture.
- Cover the pudding with a disc of baking paper. Butter a large piece of foil, then lay a large piece of baking paper on top. Fold a pleat in the middle (to allow the pudding to expand) and place, baking paper-side down, on the pudding. Secure under the rim of the basin with string, then thread another piece of string on either side of the basin and tie in place to make a handle.
- Place an upturned saucer in a large pan and place the pudding on top. Fill with boiling water so it comes halfway up the sides of the basin, then cover and bring back to the boil. Simmer for 2½ hours, topping up with more boiling water if necessary.
- Remove the basin from the pan and allow the pudding to rest for 10 minutes before turning out. Serve with custard or cream.
This marmalade pudding recipe uses breadcrumbs, so it’s a great way to use up any stale bread.
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