Seville orange marmalade pudding
Sticky and delicious – to be served warm with lashings of custard or cream. Many of you have ordered our Seville orange marmalade kits; here's something to do with marmalade other than spreading it on your toast. You can also make this with any other kind of marmalade you fancy.
Ingredients
- 5 tbsp Seville orange marmalade
- splash rum or orange liqueur (optional)
- 150g butter
- 150g caster sugar
- 2 eggs
- 200g self raising flour
- 1 tbsp milk
- zest of 1 orange
Method
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Step 1
Spoon the marmalade into the bottom of a 900ml greased and floured pudding basin. Add a splash of rum or orange liqueur if using.
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Step 2
In a large bowl cream the butter and sugar until the mixture is pale and light and the sugar granules have dissolved completely.
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Step 3
Beat in the eggs one at a time and then beat in the flour. Do not over mix.
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Step 4
Stir in the milk. Add the orange zest. Spoon the mixture into the basin. Cover with greaseproof paper and foil, tie with string to seal and steam for 2 hours.
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Step 5
Let it stand for a few minutes, run a knife around the inside and invert onto the plate. Serve with custard or cream, or both!
