Marmalade Steamed Pudding

Marmalade Steamed Pudding

Serves 12

You will need:

  • 150g soft white breadcrumbs
  • 60g golden caster sugar
  • 30g self-raising flour (plus extra for dusting)
  • 120g unsalted butter (plus extra from greasing)
  • Cartwright & Butler Season's Pick Orange Marmalade
  • 3 eggs
  • 1 tsp bicarbonate soda
  • 1 litre pudding bowl or Pyrex bowl

To make the pudding:

  • Grease a 1 litre pudding bowl with butter and dust with flour, tapping out any excess.
  • Put the breadcrumbs, caster sugar and flour into a large bowl.
  • Melt the butter and 8 tbsp of the marmalade in a small pan and set aside.
  • Whisk the eggs until frothy.
  • Pour the cooled butter and marmalade mixture in with the dry ingredients and mix well. Fold in the egg mixture until combined.
  • Put 4 tbsp of marmalade into the bottom of the pudding basin.
  • Dissolve the bicarbonate of soda in 1 tbsp of cold water and stir through the pudding, pour the mixture into the pudding basin. Cover with a lid or two layer of cling film.
  • Place in a sauce pan and pour boiling water half way up the pudding basin, cover with a lid and steam over a gentle heat for 2 hours.
  • To serve run a knife around the edge of the pudding, place a serving plate on top and arefully invert to turn out onto the plate.
  • Warm an additional couple of tablespoons of marmalade and pour over the pudding before serving with lightly whipped cream or custard.

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