Sticky Marmalade & Black Tea Steamed Pudding

Ingredients

• unsalted butter, softened110 g
• caster sugar110 g
• eggs2
• self-raising flour140 g
• baking powder1 tsp
• orange marmalade100 g
• strong black tea120 ml
• dark brown sugar90 g
• double cream80 ml
• orange zest1 tsp

Method

1. 1Grease a heatproof pudding basin and spoon the marmalade into the base.
2. 2Cream the butter and caster sugar until pale, then beat in the eggs one at a time.
3. 3Fold in the flour and baking powder, then loosen the batter with a tablespoon or two of tea until soft and spoonable.
4. 4Spoon the batter over the marmalade, cover the basin tightly with greased parchment and foil, and steam gently for 50–55 minutes.
5. 5Meanwhile, simmer the remaining tea with brown sugar and cream until it becomes a smooth caramel sauce.
6. 6Turn out the pudding while hot so the marmalade runs over the sides, then spoon on the sauce and orange zest.
7. 7Serve warm with more cream if desired.

Tips

• Keep the water at a steady simmer rather than a hard boil while steaming.
• Let the pudding rest for 3 minutes before unmolding so it holds its shape.
• A pinch of salt in the sauce sharpens the orange flavor.

Nutrition