STEAMED MARMALADE PUDDING

This is my own recipe but I have to give most of the credit for it to the late great Jane Grigson as it is very much based on a recipe of hers for ginger pudding that appears in her lovely book, Good Things. It serves four people generously and is best dished up with lightly whipped cream. I have updated quantities to metric.

INGREDIENTS

85G BUTTER

85G CASTER SUGAR

1 LARGE EGG

115G SELF-RAISING FLOUR

140ML MILK

4 TBSP MARMALADE

150ML WATER

Cream the butter and sugar together until light and resembling whipped cream. Stir in the egg followed by the flour. Mix in the milk. Melt the marmalade together with the water until very liquid. Butter a pudding bowl and add the marmalade mixture. Place the pudding mixture on top. Don’t worry that the marmalade mixture will come up the sides of the bowl. Top with a disc of greaseproof paper and cover the top of the bowl with foil. Tie the foil tightly on with string and make a string handle for lifting the bowl out of the vessel in which it is to be steamed. Place a trivet or an inverted saucer in the bottom of a large lidded saucepan, put the bowl on top and pour in enough boiling water to come half-way up its sides. Simmer gently for two hours (topping up with hot water; make sure it doesn’t simmer dry). Then turn the pudding out on to a dish, slice and serve.