I have cooked many things in my life, but this was a first for me, a traditional steamed pudding. Yes I have heated up shop puddings, using steam or the microwave. But this was the first time I actually started with basic ingredients, made the pudding, steamed it and ate it!
So why marmalade?
Well we didn’t have enough lemons for a lemon pudding. No strawberry jam so “dead man’s leg” was out of the question. No dried fruit, so no spotted dick. But I did have marmalade… well it tastes of orange!
150 self-raising flour , plus extra for dusting
70 dried suet
45g caster sugar
finely grated zest of a lemon (well my lemon was a little soft so didn’t get too much zest)
some spoonfuls of marmalade
For the dough, mix together the flour, suet, caster sugar and lemon zest with a spoon. Stir in some milk until the mixture reaches the consistency of a soft pastry. Gather together into a ball, but don’t overwork or it will toughen.
This I then flattened out onto a flour dusted work surface.
I then spread the marmalade over the dough. Now to be honest if you try and spread like you do with toast then it isn’t going to work. Think of what you would do with hard butter on fresh soft white bread.
I then rolled the dough up. You can use a bit of milk to seal the edges.
I placed the rolled dough onto some greaseproof paper which I then placed on some foil.
I made a parcel of the greaseproof paper and used the foil to ensure it would retain it’s shape and sealed the edges. Leave rool for the pudding to rise.
Place the parcel in a steamer and steam for an hour and a bit, until firm to the touch. Allow to rest for a minute or two, unwrap, slice and serve. Custard is the obvious accompaniment.
Now as you can see it didn’t come out exactly to the shape I thought it would.
However once sliced it looked okay.
It was delicious served with custard.
It did need more marmalade, however I couldn’t use all of the jar as I wouldn’t have any for my toast in the morning…