Steamed marmalade pudding

Name: Steamed marmalade pudding
Prep time: 20 min
Total time: 2 h 20 min
Yield: 4
Ingredients: Unsalted butter, for greasing; 3 tbsp Waitrose Duchy Organic Fine Cut Seville Orange Marmalade, plus extra to serve (optional); 110 g self-raising flour; ¼ tsp fine salt; 60 g soft white breadcrumbs; 1 tsp baking powder; 85 g shredded beef suet or vegetable suet; 110 g caster sugar; 1 British Blacktail Free Range Egg; 60 g golden syrup; 150 ml milk; Custard or cream, to serve

It’s hard to beat a sticky steamed pudding on a chilly day. Just add custard.

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Serves4
CourseDessert
Prepare20 mins
Cook2 hrs
Total time2 hrs 20 mins

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Ingredients

Unsalted butter, for greasing
3 tbsp Waitrose Duchy Organic Fine Cut Seville Orange Marmalade, plus extra to serve (optional)
110g self-raising flour
¼ tsp fine salt
60g soft white breadcrumbs
1 tsp baking powder
85g shredded beef suet or vegetable suet
110g caster sugar
1 British Blacktail Free Range Egg
60g golden syrup
150ml milk
Custard or cream, to serve

Method

Grease a 1-litre pudding basin and spoon in the marmalade. In another bowl, mix the flour, salt, breadcrumbs, baking powder, suet and sugar. Make a well and break in the egg. Add the golden syrup and 150ml milk and mix, adding more milk if necessary, to create a dropping consistency. Spoon on top of the marmalade.
Take a large sheet each of baking parchment and foil. Grease the paper, then fold a pleat in the middle of both. Lay the paper over the top of the pudding, then the foil. Tie in place under the rim with string long enough to be knotted into a handle over the top. Trim excess foil and paper. Use a double steamer or rig up your own by putting a trivet in a large pan. Pour in water to come 8cm up the sides, then bring to the boil. Lower in the pudding so it sits on the trivet. Cover, reduce to a simmer and steam for 2 hours. Check occasionally and top up with more boiling water if needed.
To serve, remove the foil and paper, run a knife around the edge of the pudding and invert onto a serving plate. Holding the basin and plate in place, shake it, then lift the basin. If liked, heat extra marmalade in a pan and spoon over. Serve with custard or cream.