INGREDIENTS:
3 tablespoons coarse orange marmalade
1 medium orange with skin on roughly chopped
½ cup (4oz/115g) butter softened
⅔ cup (4oz/115g) light brown sugar
2 large eggs
1 ¼ cup (6¼/177g) all-purpose flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
1 teaspoon ground ginger
½ teaspoon salt
Creme Anglaise or whipped cream to serve
INSTRUCTIONS:Butter the base and sides of a 1.4-liter pudding basin.
Spoon the marmalade into the base.
Put the roughly chopped orange (minus the pips) in a food processor, then process until finely chopped. Place in a bowl and set aside. Add softened butter, sugar, eggs, flour, baking soda, baking powder, ginger, and salt and process until smooth and creamy. Add in the chopped orange and process for a second to combine.
Spoon sponge mixture into the prepared basin. Cover with basin lid. If your basin doesn't have one, cover with grease proof paper and then foil. Secure with a string around the basin to make it easy to lift it from the pot.
In a large pot, place in a steamer. Pour in enough boiling water to reach the base of the steamer. If you don't have a steamer you can place the basin on an upturned plate.
Cover and steam for roughly 2 hrs, topping up with water when necessary.
While still warm, remove the lid and turn the pudding onto a serving plate. Do this step while it's warm so the sticky marmalade layer stays intact.
Serve the pudding hot with Creme Anglaise, whipped cream or even vanilla ice-cream. Store leftovers in the fridge for up to 3 days.
3 tablespoons coarse orange marmalade
1 medium orange with skin on roughly chopped
½ cup (4oz/115g) butter softened
⅔ cup (4oz/115g) light brown sugar
2 large eggs
1 ¼ cup (6¼/177g) all-purpose flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
1 teaspoon ground ginger
½ teaspoon salt
Creme Anglaise or whipped cream to serve
INSTRUCTIONS:Butter the base and sides of a 1.4-liter pudding basin.
Spoon the marmalade into the base.
Put the roughly chopped orange (minus the pips) in a food processor, then process until finely chopped. Place in a bowl and set aside. Add softened butter, sugar, eggs, flour, baking soda, baking powder, ginger, and salt and process until smooth and creamy. Add in the chopped orange and process for a second to combine.
Spoon sponge mixture into the prepared basin. Cover with basin lid. If your basin doesn't have one, cover with grease proof paper and then foil. Secure with a string around the basin to make it easy to lift it from the pot.
In a large pot, place in a steamer. Pour in enough boiling water to reach the base of the steamer. If you don't have a steamer you can place the basin on an upturned plate.
Cover and steam for roughly 2 hrs, topping up with water when necessary.
While still warm, remove the lid and turn the pudding onto a serving plate. Do this step while it's warm so the sticky marmalade layer stays intact.
Serve the pudding hot with Creme Anglaise, whipped cream or even vanilla ice-cream. Store leftovers in the fridge for up to 3 days.