Marmalade Steamed Sponge Pudding

Nothing beats a warm, steamed sponge pudding, and the marmalade here helps elevate it beyond the school-dinner favourite.

Hands-on time 30min, plus resting. Cooking time about 1hr 50min. Serves 6

• 125g unsalted butter, softened, plus extra to grease

• 100g marmalade, we used thick-cut

• 100g caster sugar

• 2 medium eggs, beaten

• 150g self-raising flour

• Finely grated zest 1 orange

1 Lightly grease a 900ml pudding basin and line the base with a disc of baking parchment. Spoon in 50g marmalade and set aside. Put a 35.5cm square of foil on top of a square of baking parchment the same size. Fold a 4cm pleat across the centre and set aside.

2 In a large bowl using a handheld electric whisk, beat the butter and sugar until pale and fluffy. Gradually beat in the eggs. Add the flour, remaining 50g marmalade and the orange zest and fold in using a large metal spoon.

3 Scrape into the prepared basin, on top of the marmalade, and smooth to level. Put the pleated foil and parchment square (foil-side up) on top of the basin and smooth down to cover. Using a long piece of string, tie securely under the lip of the basin and loop over again and tie to make a handle.

4 To cook, put a heatproof saucer in the base of a large, deep pan that has a tight-fitting lid. Lower in the prepared pudding and pour in enough just-boiled water to come halfway up the sides of the basin, taking care not to get any on top of the pudding. Cover pan with the lid, bring to a boil, then decrease heat and simmer for 1hr 45min, checking the water level and topping up if needed.

5 Carefully remove the pudding from the pan and leave to rest for 5min. Remove lid and invert on to a serving plate. Serve with cream, custard or ice cream, if you like.

PER SERVING 384cals, 5g protein, 19g fat (12g saturates), 47g carbs (28g total sugars), 1g fibre

TO STORE Cool completely and keep in an airtight container at room temperature for up to 2 days. Serve at room temperature, or reheat briefly in a microwave.