Marmalade Pudding
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Ingredients
  • ½ cup sugar
  • ½ cup (I stick) butter, softened (plus extra for buttering mold)
  • 2 eggs, slightly beaten
  • 1-1/3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 2 Tablespoons milk
  • ¾ cup good quality orange marmalade
  • Sweetened whipped cream, for serving
Instructions
  1. Cream sugar and butter in mixer bowl until light and fluffy. Beat in eggs gradually. Mix flour and baking powder, stir into butter mixture. Stir in milk.
  2. Spread marmalade in bottom of a buttered 1-quart steamed pudding mold that has a lid. Spread the batter over the marmalade and up the sides of mold. Clamp on the lid.
  3. Place mold on a rack that fits into a Dutch oven or other large pot. Pour in boiling water to come about ⅔ up the mold. Heat the water to boil again, then reduce heat to low. Cover the pot and simmer pudding gently for 1-1/2 hours, or until a wooden pick inserted in the center comes out clean. (when I made it, the 1-1/2 hours was exactly the right time). Check water now and then to make sure it has not boiled away and keep the same level, always adding boiling water.
  4. Remove mold from the water and carefully remove lid. Cool in the mold on a wire rack for 30 minutes. Run a knife carefully around the edges, then invert mold onto a serving platter. Cut intp slices and serve immediately with some sweetened whipped cream. Serves 8 to 10.
Recipe by The Culinary Cellar at https://theculinarycellar.com/sphere-magazine-april-1976/