Steamed Marmalade Pudding
This is such an easy winter pudding to do. I have used our new season Tar10 Tangelo Marmalade, but you can use any of the 6 marmalade’s we produce with fruit from our property.
125gms of soft butter
1/3 cup caster sugar
2 large eggs
2 tsp vanilla essence
Grated rind of 1 orange
1 1/3 cup of self-rising flour
½ cup of milk
- Grease well a 5-cup capacity pudding basin and line with a small circle of baking paper. Place the cup of marmalade on the bottom.
- Bring a saucepan of water to boil, that will come halfway up the sides of your pudding basin.
- In a small bowl whisk the butter and sugar until pale and creamy
- Add beaten eggs, one at a time, add the vanilla essence and orange rind.
- Fold in the flour and milk, gently fold the mixture until combined.
- Spoon mixture on top of marmalade.
- Place a circle of baking paper on top of the mixture with a pleat in it, so the pudding can expand. 8. Add another much larger piece of baking paper over the top and tie with string around the edge tightly. Make a handle with string to use when lowering into the saucepan.
- Lower pudding into saucepan, cook on a gentle heat for 1 hour, turn off heat and let it sit until ready to serve.
- Have your serving dish ready, remove pudding from saucepan and cut string then remove baking paper. Place serving dish on top of the pudding basin and then invert it onto the dish.
Marmalade will have melted onto the top of pudding and drizzled down the sides. Serve with custard or cream & vanilla ice cream.
Throughout the Tar10 range I am inspired to create gluten and preservative free products using only the freshet Australian ingredients. I am passionate about my range and I really hope that you enjoy them as much as I have enjoyed creating them. - Melanie