Steamed Marmalade and Ginger Pudding

• 15gbutter, softened, for the basin
• 140gthick-cut orange marmalade
• 125gbutter, softened
• 100gdark muscovado sugar
• 2large eggs
• 150gself-raising flour
• 2 tspground ginger
• 75mlwhole milk
• 500mlplain ready-made custard, warmed (optional)

Method

1. 1Butter a 1.2-litre heatproof pudding basin, then spoon in the marmalade. Spread it over the base and a little way up the sides so every serving gets some bitter-orange gloss.
2. 2Beat the 125g softened butter and muscovado sugar for 2 minutes until lighter and creamy. Beat in the eggs one at a time; if the mixture looks a little curdled, do not fuss, the flour will bring it back together.
3. 3Fold in the flour and ground ginger, then stir in the milk until you have a thick, dropping batter with no dry pockets.
4. 4Spoon the batter over the marmalade and level the top. Cover the basin with a pleated sheet of baking paper and a tight layer of foil, then secure with string.
5. 5Put an upturned heatproof saucer or folded tea towel in the base of a large lidded saucepan. Sit the basin on top and pour in enough just-boiled water to come halfway up the sides of the basin.
6. 6Cover with the lid and steam over a low simmer for 85 minutes until the pudding is risen, firm on top and a skewer pushed into the sponge comes out clean. Check the water level after 45 minutes and top up with more just-boiled water if needed.
7. 7Lift out the basin and leave it covered for 10 minutes until the sponge has settled slightly. This gives the marmalade layer time to loosen properly.
8. 8If using, warm the custard in a small saucepan for 5 minutes until gently steaming, not bubbling. Run a knife around the pudding edge, invert onto a warmed plate and cut into generous wedges.

Per serving

kcal

352

protein

5.5g

fibre

0.9g

carbs

35.7g

fat

21.5g