Ok, so you are a loyal Vintage Chef reader (hello! Thank you for stopping by), and as such, you made a whole batch of seville orange marmalade using last month’s recipe. You didn’t skimp and halve the ingredients, partly because you don’t mess about with recipes, and partly because you understand that the whole point of making marmalade is preserving a little bit of winter sunshine to see you through the following twelve months.
But now your shelves are groaning. You’ve enthusiastically given away three of the smaller jars, but you’re realising that your marmalade consumption, even over a whole year, might not match up to your prodigious production.
Well worry no more: I have just the answer: marmalade steamed pudding. It takes the gorgeous bittersweetness of the marmalade and combines it with golden syrup so it tips from breakfast territory into pudding. This recipe mixes the preserve through the pudding itself so that the sponge hums of orange, but also places a tablespoon of the neat marmalade at the top of the pudding, which glazes the pud and makes it look even more charming as you turn it out.
It’s actually easier than you might think to make a steamed pudding: the wet ingredients are mixed into the dry, the whole thing is bunged into a heatproof bowl and covered, and then you can broadly leave it to its own devices in a covered pan of water (just check in now and again to make sure it’s not boiling dry).
And the result isn’t the dense dumpling you might imagine: it’s a softer sponge than cake, helped by the breadcrumbs in the recipe. And do you know what, this is a great pudding even if you just decide to buy your own marmalade. Serve with really thick custard.
Marmalade steamed pudding
Makes: Serve 6
Takes: 10 minutes
Bakes: Steams 2 hours
65g butter, plus a little extra for greasing
4 tbsp thick-cut seville orange marmalade
125g golden syrup, plus 1 tablespoon
75g self-raising flour
75g fresh brown breadcrumbs
½ tsp bicarbonate of soda
A pinch of salt
2 eggs, beaten
1. Melt the butter and set to one side.
2. Take a 1 litre pudding basin (I used a Pyrex heat-proof bowl), and butter the inside. Cut a disc of waxed paper a little bigger than the base of the basin, and place inside. Spoon a tablespoon of marmalade and a tablespoon of golden syrup onto the waxed disc.
3. Mix the dry ingredients together in a large plastic bowl. Stir the wet ingredients – golden syrup, melted butter, beaten eggs, and the remaining 3 tablespoons of marmalade – through the dry ingredients until combined.
4. Fill a large pan half full with water and bring to the boil. In the meantime, cut a disc of baking paper and a disc of foil, both double the size of the top of your bowl. Fold the discs to create a pleat in the centre of the discs.
5. Spoon your pudding mix into the basin. Place the baking paper, then the foil on top of the basin, and tie tightly with string, to create a waterproof seal.
6. Place a teatowel or a small saucer on the bottom of the pan, to stop the pudding basin touching the base of the pan. Lower the pudding into the water, cover with a lid, and simmer for two hours, checking every so often to make sure the pan doesn’t boil dry.
7. Lift out the pudding, and carefully remove the coverings. Run a knife gently around the inside of the basin to loosen the pudding, then place a serving plate and confidently invert it.