Orange Marmalade Steamed Pudding
Turn onto a serving plate while still warm so the marmalade runs down the sides. Serve with a lovely custard or cold pouring cream.
Ingredients
- 150 g salted butter, very soft
- 150 g soft light brown sugar
- 3 large eggs
- 175 g self-raising flour
- 1 tsp baking powder
- Pinch of fine sea salt
- Finely grated zest of 1 large orange and 1 lemon
- 75 g mixed peel
- 2 -3 tbsp of orange liqueur (optional)
- 120 g thick-cut orange marmalade
- 2 tbsp whole milk or 1 tbsp Greek yoghurt or sour cream
For the basin
- 4 tbsp orange marmalade
- Butter, for greasing
Instructions
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Generously butter a 1.2 litre pudding basin. Spoon the 4 tbsp marmalade into the bottom and spread it out slightly.
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Beat the room temp butter and brown sugar together until pale and fluffy.
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Add the eggs, beating well.
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Fold in the flour, baking powder and salt.
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Add the orange and lemon zest, mixed peel and marmalade, then fold everything together.
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Add the orange liqueur here if adding.
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Add the milk and mix until you have a soft dropping consistency. Spoon into the prepared basin and smooth the top. Cover with a pleated layer of baking parchment and foil and tie securely with string.
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Place the basin into a large saucepan and pour in enough boiling water to come halfway up the side. Cover and steam gently for 1 hour 45 minutes to 2 hours, topping up with more boiling water when needed. Carefully lift out and leave for 5 minutes.
Notes
Committed to this collection by the hand of Hunter.
