Sticky marmalade pudding
Ingredients
3g coarse orange marmalade
1 orange with skin, roughly chopped
100g butter softened
100g light sugar
2 medium eggs
175g self-raising flour
½ tsp bicarbonate of soda
1 tsp ground ginger
For the sauce
15g butter
2 tbsp coarse orange marmalade
100g unblanched hazelnuts roughly chopped
2 tsp golden syrup
Method
1. Grease the base and sides of a 1.4 litre pudding basin, then line
base with greaseproof paper. Spoon the marmalade into the base.
2. Discard any pips, put orange in a food processor, then process
until finely chopped. Place in a bowl, set aside.
3. Put butter, sugar, eggs, flour, bicarbonate of soda and ginger in
the food processor and process until smooth and creamy. Mix in the
chopped orange.
4. Spoon mixture into the prepared basin. Cover with a double
thickness of greaseproof paper, securing with string. Tightly cover
with foil. Put in a steamer over a pan of boiling water or rest on an
upturned plate in a large pan, then pour boiling water around the basin
to half fill the pan. Cover and steam for 2 hrs, topping up with water
when necessary.
5. Meanwhile, make the sauce. Melt the butter in a small pan, add
the marmalade, hazelnuts and syrup, then gently heat through for 2
mins.
6. remove the foil and paper and turn the pudding onto serving plate. Spoon the sauce over the pudding and serve hot with clotted cream or crème fraîche.
