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Steamed marmalade, thyme and fig pudding
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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
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.
This recipe first appeared in Waitrose Food, February 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (8) 1466kJ
This recipe was first published in Thu Feb 01 11:52:00 GMT 2018.