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Blood orange marmalade steamed pudding

Frank Camorra
Frank Camorra

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A steamed pudding is worth the effort.
A steamed pudding is worth the effort.Marcel Aucar

Steamed puddings are more work then baking a cake or making a self-saucing pudding, but when it emerges from the basin and you taste the first spoonful, it's worth the extra effort. I like using blood orange marmalade - as the flavour is quite distinct, with a perfumed, raspberry-like note.

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Ingredients

  • Recipe: Blood orange marmalade

  • 150g softened butter, plus a little for buttering basin

  • 140g brown sugar

  • 3 eggs

  • 100g self-raising flour

  • 150g rye flour

  • 1 tbsp baking powder

  • 380g blood orange marmalade (or use any quality marmalade)

  • 220ml milk

  • Custard, to serve

Method

  1. Step 1

    Butter a 2-litre pudding basin and set aside.

  2. Step 2

    Beat butter and sugar in an electric mixer until sugar has dissolved, about 3-4 minutes. Add eggs one at a time, beating well after each addition.

  3. Step 3

    Fold in flours and baking powder then marmalade and milk, and spoon the mix into the prepared pudding basin.

  4. Step 4

    Smooth the top of the mix, cover closely with a round of buttered baking paper, seal with foil and secure it tightly with string or a lid. Place in a large saucepan, add hot water to three-quarters of the way up the pudding basin, cover saucepan with a lid and steam until a skewer comes out clean, about 1 ½ hours. Top saucepan up with extra boiling water if necessary.

  5. Step 5

    Remove basin carefully from the pot and rest for 10 minutes. Invert pudding onto a serving plate and serve hot with thick custard.

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Frank CamorraFrank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.

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