Marmalade Sponge Pudding

So I recently wrote about making marmalade with my mum but what I failed to admit was that I’d had my own abortive attempt beforehand.

Whilst I managed to tick all the boxes on flavour, the consistency of my marmalade left a lot to be desired so what better way to transform it then in a pudding.

I am a secret fan of puddings and by this I don’t mean generic desserts but a proper English steamed pudding. Think Spotted Dick. Think Jam Roly Poly. Think Marmalade Sponge Pudding.

People often assume that puddings are heavy and too much after a meal but cooked correctly they can be light and fluffy and utterly delicious!

Steamed as opposed to oven baked, puddings are slow cooked for c. 1-2 hours and all the moisture is retained. I’m the first to own up to numerous baking disasters where my cake has limped out of the oven bearing an uncanny resemblance to a biscuit. Not this time!

ingredients100g self raising flour, 100g butter, 100g caster sugar, 2 eggs (beaten), 30g fresh milk, pinch salt, jar marmalade
preparation
1. Sift the flour and salt together in a bowl.
2. Cream the butter and sugar until light and fluffy.

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3. Add the eggs one at a time with a spoonful of flour with each and beat well.

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4. Fold in the remaining flour using a metal spoon.
5. Transfer to a pudding basin or casserole dish capable of holding 1 litre. The basin needs to be greased with butter paper and then covered with first the marmalade and then the pudding mix on top.
6. Cover with foil ensuring there is a pleat or enough space for the pudding to rise during cooking. Secure the foil with string and make a handle so that you can easily lift the pudding dish during cooking.

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7. Place in a large pan (preferably standing on a metal trivet to lift the dish) and add boiling water until it comes half way up the side of the pudding dish.
8. Steam for c. 1- 1/2 hours until the pudding is well risen and firm. Don’t unwrap the pudding for at least an hour after which you can check without risk of the pudding collapsing.

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9. Leave to cool for 10-15 mins before turning out onto a plate or serving dish. The marmalade will have darkened during cooking but it isn’t burnt.
10. Serve warm with custard, cream or ice-cream.

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