zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Steamed marmalade, thyme and fig pudding

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Steamed marmalade, thyme and fig pudding

    • Vegetarian
    • Preparation time: 20 minutes, plus standing
    • Cooking time: 2 hours
    • Total time: 2 hours 20 minutes, plus standing

    Serves: 8-10

    Ingredients

    100g unsalted butter, softened, plus extra for greasing
    3-4 sprigs thyme, leaves picked
    150g golden caster sugar
    2 large eggs
    1 egg yolk
    dash of vanilla extract or the seeds from 1 vanilla pod
    150g self-raising flour
    50g fresh white breadcrumbs
    8 small fresh figs (or 4 large)
    4-5 heaped tbsp thick-cut orange marmalade

    Method

    1. Begin by buttering a 1½ litre pudding basin and scatter over the thyme leaves, so they stick to the butter. Cream together the sugar and butter until light and soft. Beat the eggs, egg yolk and vanilla into the creamed butter mixture. Carefully fold in the flour and breadcrumbs.

    2. Cut the figs into 0.5cm rounds, then use them to line the buttered pudding basin. Spread the marmalade over the figs then spoon in the sponge mixture – it should come about 2 /3 of the way up the bowl. Cover the top of the pudding basin with buttered baking parchment; tie with kitchen string to hold in place.

    3. Place an upturned saucer in a large pan and set the pudding on top. Pour in boiling water so it comes halfway up the sides of the basin, then cover and bring back to the boil. Simmer the pudding for about 2 hours. Check the water level regularly, topping it up if needed.

    4. Carefully lift out the basin and allow to stand for 15 minutes before turning out the pudding. Serve with double cream, ice cream or custard, if liked. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Food, February 2018 issue. Download the Waitrose Food app for the full issue

    Comments

    Average user rating

    0 stars

    Glossary