This is a modern twist on that original recipe that remains true to the frugal spirit of the original, but still manages to pack more of a flavour punch. This version should appeal more to modern tastes.
Steamed Marmalade PuddingServes: 4–6
Ingredients:225g (1/2 lb) fresh white breadcrumbs
115g (1/4 lb) shredded suet
115g (1/4 lb) unrefined caster sugar
4 tbsp good quality orange marmalade
1 tbsp milk
25g unsalted butter
4 juicy oranges
Method:In a bowl, mix together the breadcrumbs, suet and sugar. Beat the eggs in a separate bowl, then beat in 2 tbsp of the marmalade.
Mix the egg mixture into the breadcrumbs then add 1 tbsp milk to moisten the mixture before dividing between six 175ml (3/4 cup) dariole moulds.
Cover each mould with a piece of pleated, buttered, greaseproof (waxed) paper and tie down securely with string.
Arrange the puddings in a steamer and cook over boiling water for between 35 and 40 minutes.
In the meantime, peel the oranges with a sharp knife, making certain that you remove all the pith and skin. Slice into rings (reserve any juice and remove any pips). Place the remaining marmalade in a small pan with any orange juice and heat until the marmalade is liquid.
Arrange about 5 slices of the orange on each serving plate. When the puddings are cooked, turn them out on top of the orange rings. Pour over the melted marmalade and serve.
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