Steamed Marmalade Pudding
- 160g browned butter
- 150g caster sugar
- 2 eggs
- 230g cake flour
- 1 tsp baking powder
- 3 tbs whole milk
- 2-3 tablespoons of any marmalade per pudding depending on size of mould.
Steamed Marmalade Pudding
Anna Sogaard
28th November 2023
Steamed Marmalade Pudding
135 min
Steamed Marmalade Pudding by Anna Sogaard
Ingredients
Method
Marmalade Steamed Pudding
1. Pre heat oven to 160C and grease pudding moulds with a good amount of butter.
2. In a stand mixer, with a paddle attachment, cream butter and sugar until light and fluffy.
3. Add eggs one at a time on a low speed.
4. Sift in your dry ingredients and mix until just comes together to a smooth mass.
5. Spoon marmalade in bottom of mould, then carefully spoon batter in as not to let marmalade travel up the sides of the mould. Alternatively, use a piping bag to incorporate batter into mould. Fill moulds up to ¾ of the way full to allow batter to rise.
6. Cover moulds tightly with cling film and then foil.
7. Add moulds into a roasting dish and cover 2/3 with boiling water. Cover with foil as not to let water evaporate while baking. Steam for 2 hours, then remove tray and allow water to cool to room temperate before removing exterior foil.
8. Then use a palette knife to release edges, and flip onto a serving plate.
9. Serve with pouring cream, custard or ice cream.
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