CHOCOLATE, MARMALADE AND GINGER STEAMED PUDDING

SERVES 6-8

Chocolate and marmalade are a magnificent match in this traditional steamed pudding, made more delicious with the addition of nuggets of preserved ginger. The sponge itself is lovely and moist, and invested with a generous marmalade crown. But as it doesn’t have rivers of sauce, it’s best served with a jug of custard – ideally spiked with rum or whisky – alongside.

175g unsalted butter, softened,

plus extra to grease

1/ 2 cup (170g) marmalade

50g crystallised ginger, plus 2tbs ginger

syrup (if needed)

11/ 4 cup (175g) plain flour

45g cocoa powder

2 tsp baking powder

175g caster sugar

3 large eggs, lightly beaten

1/ 3 cup (80ml) milk

Custard or ice cream, to serve

Generously grease a 1.2L pudding basin with butter and line the base with a circle of baking paper. Butter a large square of foil.

Spoon the marmalade into the base of the pudding basin and set aside.

Using a fork or balloon whisk, whisk the flour, cocoa, baking powder and a pinch of salt together in a bowl.

In a mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter and sugar together until pale and fluffy. Gradually beat in the eggs, adding a little of the flour mixture if it starts to curdle. Stir in the flour mixture and enough of the milk to form a soft dropping consistency. Fold in the chopped ginger.

Spoon mixture into the basin and smooth the top. Make 2 pleats in the centre of prepared foil, place butteredside down and secure with string around the rim. Place an upturned saucer in a large pan and place basin on top. Pour in enough boiling water to come onequarter way up the side of the basin. Cover with a lid and simmer for 1 hour 45 minutes, topping up with more boiling water if needed.

Carefully remove the basin from the pan, run a knife around the sides to loosen and invert onto a plate. Serve with custard or ice cream.