Steamed puddings are traditionally an inexpensive and if I’m honest, slightly stodgy, pudding option. Not this one. It’s light, buttery and even marmalade-haters will love this! 



Ingredients:
½ cup orange marmalade - can use any really
½ cup brown sugar
½ cup orange juice
125g butter
3 eggs, separated
1 cup plain flour
2 tsps baking powder
Zest of 1 orange
¼ cup sultanas
Custard and cream to serve



Method
Butter a 3-cup heat proof pudding bowl well. Spoon the marmalade into the base.
Dissolve brown sugar in the orange juice.
Cream the butter and egg yolks then add the juice/sugar mix and continue beating.
Mix in flour, baking powder, zest and sultanas.
Beat the egg whites until soft peaks and gently fold into pudding mixture. Scrape into pudding basin, over marmalade.
Cover tightly with 2 layers of foil and tie so that it is well sealed.
Place in a large saucepan and pour in boiling water to come about half way up the bowl. Cover, bring to a simmer and steam for 1 hour.
Remove pudding, cool for 5 minutes and un-mold onto a plate.
Serve warm with custard and whipped cream.

Tips 

For an even more gourmet version, heat up another quarter cup of marmalade with a little orange juice and Grand Marnier and pour over pudding when serving. 

A piece of old stocking is perfect for securing the foil as it stretches so you can get it nicely tight. 

Steamed puddings are traditionally an inexpensive and if I’m honest, slightly stodgy, pudding option. Not this one. It’s light, buttery and even marmalade-haters will love this! 
 
Ingredients:
<ul>
<li>½ cup orange marmalade - can use any really</li>
<li>½ cup brown sugar</li>
<li>½ cup orange juice</li>
<li>125g butter</li>
<li>3 eggs, separated</li>
<li>1 cup plain flour</li>
<li>2 tsps baking powder</li>
<li>Zest of 1 orange</li>
<li>¼ cup sultanas</li>
<li>Custard and cream to serve</li>
</ul>
 
Method
<ol>
<li>Butter a 3-cup heat proof pudding bowl well. Spoon the marmalade into the base.</li>
<li>Dissolve brown sugar in the orange juice.</li>
<li>Cream the butter and egg yolks then add the juice/sugar mix and continue beating.</li>
<li>Mix in flour, baking powder, zest and sultanas.</li>
<li>Beat the egg whites until soft peaks and gently fold into pudding mixture. Scrape into pudding basin, over marmalade.</li>
<li>Cover tightly with 2 layers of foil and tie so that it is well sealed.</li>
<li>Place in a large saucepan and pour in boiling water to come about half way up the bowl. Cover, bring to a simmer and steam for 1 hour.</li>
<li>Remove pudding, cool for 5 minutes and un-mold onto a plate.</li>
<li>Serve warm with custard and whipped cream.</li>
</ol>
Tips 
For an even more gourmet version, heat up another quarter cup of marmalade with a little orange juice and Grand Marnier and pour over pudding when serving. 
A piece of old stocking is perfect for securing the foil as it stretches so you can get it nicely tight.

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

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