Steamed Marmalade Pudding Recipe

Here is another classic British steamed pudding recipe, this time for an old fashioned suet pudding made from breadcrumbs flavoured with oranges and orange marmalade that is based on a traditional Scottish recipe.

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 Pudding

Serves: 4–6

Ingredients:

225g (1/2 lb) fresh white breadcrumbs
115g (1/4 lb) shredded suet
115g (1/4 lb) unrefined caster sugar
2 eggs
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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