Steamed marmalade pudding
The season for Seville oranges runs from late December into February so if you’re not making your own marmalade, this certainly a good time of year to be eating it.
As a change from enjoying it at breakfast, I love to use marmalade in this comforting, warm pudding, and it’s also a great way to finish off last year’s batch.
- 140g softened unsalted butter, plus extra for greasing
- 200g plain flour, plus extra for dusting
- 125g caster sugar
- ½ orange, zested
- 3 eggs
- 1 ½ tsp baking powder
- 150ml milk
- 170g marmalade (approx. 5 tbsp)
- Preheat oven to 160°C/320°F/Gas2.
- Butter a 1.2 lt pudding basin and dust the inside with flour.
- Cream the butter, sugar and zest until smooth and pale.
- Add eggs one at a time then fold in flour and baking powder.
- Stir in the milk to loosen and spoon into the prepared pudding basin.
- Cover the top with a large layer of baking paper, then a layer of foil and tie with string to secure.
- Place in an oven tray filled with enough water to come halfway up the sides of the basin and cook for 2hrs.
- Remove the paper and foil and loosen around the edges with a knife before turning onto a plate to serve.
- Excellent with cream or custard.