Marmalade Steamed Puddings

Serves 6-8

  • You will also need a well-buttered 2 pint (1.2 litre) pudding basin or 8 x 6fl oz (175 ml) individual pudding basins, well buttered
  • 175g (6oz) self-raising flour
  • 1 teaspoon baking powder
  • 175g (6oz) softened butter
  • 3 large eggs
  • 175g (6oz) caster sugar
  • 6-8 tablespoons marmalade
  • Zest of 2 oranges and juice of 1 orange

Preheat the oven to 180C (350F, Gas mark 4). First spoon a tablespoon of marmalade into each individual pudding basin that has been greased, or 6 tablespoons of marmalade if you are using a large basin. Sift the flour and baking powder into a bowl, add the remaining ingredients. Then using an electric hand whisk beat the mixture for about 2 minutes until light and fluffy. Now spoon the mixture, two-thirds full into the basins and stand the basins in a baking dish and pour in boiling water to come two-thirds up their sides and then cover with buttered foil. They will take about 25 minutes. For cooking a large pudding basin it will take about 2 hours and should be cooked in a steamer fitted over a saucepan of boiling water, checking the water level halfway through. Turn out and serve with custard.