RACHEL’S Festive Fruity Steamed Pudding

She started her career at the renowned Ballymaloe Cookery School in Ireland, and now Rachel Allen is a successful TV presenter and author of numerous cookery books.

‘This is seriously citrussy with its orange liqueur and marmalade. Feel free to chop and change the dried fruit – dates and sultanas would work well, too,’ says Rachel.

Hands-on time 30min. Cooking time about 1½hr. Serves 8

FOR THE FRUIT TOPPING

◆ 100g (3½oz) orange marmalade

◆ 100ml (3½fl oz) orange liqueur, such as Cointreau, Grand Marnier or triple sec

◆ 50g (2oz) dried cranberries, roughly chopped

◆ 50g (2oz) dried apricots, chopped

FOR THE PUDDING

◆ 200g (7oz) unsalted butter, softened, plus extra to grease

◆ 200g (7oz) caster sugar

◆ 3 eggs, lightly beaten

◆ 250g (9oz) plain flour

◆ 1tsp mixed spice

◆ ½tsp baking powder

◆ ¼tsp bicarbonate of soda

◆ 75ml (3fl oz) buttermilk

1 Lightly butter a 1.7 litre (3 pint) pudding basin; set aside.

2 In a small pan, bring the marmalade, liqueur and dried fruit to the boil and simmer for 2-3min until the mixture becomes slightly stickier. Set aside to cool.

3 In a large bowl with a handheld electric whisk, or in a free-standing mixer, beat the butter and sugar until light and fluffy. Gradually add the eggs, beating well after each addition.

4 Fold in the flour, mixed spice, baking powder and bicarbonate of soda until just combined. Mix in the buttermilk.

5 Scrape marmalade layer into base of prepared basin, then spoon in sponge batter and level.

6 Cut out a sheet of baking parchment at least 7.5cm (3in) larger than the top of the basin. Fold a pleat down the middle. Lay on top of basin and secure in place under the lip with a long piece of string. Loop string over again and tie to make a handle.

7 Put a heatproof saucer in the base of a large, deep pan (with a tight-fitting lid) and place basin in it. Pour in enough hot water to come three-quarters of the way up the sides of the basin. Cover with lid and boil for 1½hr (top up water levels during cooking) or until a skewer inserted in the centre of pudding comes out clean, and pudding feels spongy to the touch.

8 Carefully remove basin from pan. Remove parchment lid and invert on to a serving plate. Serve with lightly whipped cream.