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Blood orange marmalade steamed pudding

Frank Camorra
Frank Camorra

Steamed puddings are more work then baking a cake or making a self-saucing pudding, but when it emerges from the basin and you taste the first spoonful, it's worth the extra effort. I like using blood orange marmalade - as the flavour is quite distinct, with a perfumed, raspberry-like note.

A steamed pudding is worth the effort.
A steamed pudding is worth the effort. Photo: Marcel Aucar


150g softened butter, plus a little for buttering basin

140g brown sugar

3 eggs

100g self-raising flour

150g rye flour

1 tbsp baking powder

380g blood orange marmalade (or use any quality marmalade)

220ml milk

Custard, to serve


1. Butter a 2-litre pudding basin and set aside.

2. Beat butter and sugar in an electric mixer until sugar has dissolved, about 3-4 minutes. Add eggs one at a time, beating well after each addition.

3. Fold in flours and baking powder then marmalade and milk, and spoon the mix into the prepared pudding basin.

4. Smooth the top of the mix, cover closely with a round of buttered baking paper, seal with foil and secure it tightly with string or a lid. Place in a large saucepan, add hot water to three-quarters of the way up the pudding basin, cover saucepan with a lid and steam until a skewer comes out clean, about 1 ½ hours. Top saucepan up with extra boiling water if necessary.

5. Remove basin carefully from the pot and rest for 10 minutes. Invert pudding onto a serving plate and serve hot with thick custard.

Main ingredient:
Eggs, Cream/Milk
Dinner Party, Family meals, Mother's Day, Father's Day

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