Blood orange marmalade steamed pudding

September 2, 2015

A steamed pudding is worth the effort.Marcel Aucar

Time:1-2 hoursServes:6-8

Steamed puddings are more work then baking a cake or making a self-saucing pudding, but when it emerges from the basin and you taste the first spoonful, it's worth the extra effort. I like using blood orange marmalade - as the flavour is quite distinct, with a perfumed, raspberry-like note.

Ingredients

Recipe: Blood orange marmalade
150g softened butter, plus a little for buttering basin
140g brown sugar
3 eggs
100g self-raising flour
150g rye flour
1 tbsp baking powder
380g blood orange marmalade (or use any quality marmalade)
220ml milk
Custard, to serve

Method

Step 1
Butter a 2-litre pudding basin and set aside.
Step 2
Beat butter and sugar in an electric mixer until sugar has dissolved, about 3-4 minutes. Add eggs one at a time, beating well after each addition.
Step 3
Fold in flours and baking powder then marmalade and milk, and spoon the mix into the prepared pudding basin.
Step 4
Smooth the top of the mix, cover closely with a round of buttered baking paper, seal with foil and secure it tightly with string or a lid. Place in a large saucepan, add hot water to three-quarters of the way up the pudding basin, cover saucepan with a lid and steam until a skewer comes out clean, about 1 ½ hours. Top saucepan up with extra boiling water if necessary.
Step 5
Remove basin carefully from the pot and rest for 10 minutes. Invert pudding onto a serving plate and serve hot with thick custard.