Africhef for great South African Recipes and South African Cooking


This Steamed Marmalade Pudding is a classic British Dessert, moist, sticky and warming on those cold winter days

As far as steamed puddings go, this steamed sponge is very easy to make

Ingredients for the Steamed Pudding

3 large eggs
5 oz [140g] butter
2 tbsp golden syrup
3 tbsp marmalade
Zest from 1 orange
5 oz [140g] castor sugar
3 oz [90g] self raising flour
2 tsp baking powder
2 tbsp full cream milk
A little extra butter

To Make the Marmalade Pudding

Ensure the eggs are at room temperature and that the orange zest is finely grated

Lightly beat the eggs and soften the butter

Butter a 2 pint [1.2litre] pudding basin, using the extra butter specified for this

Mix together the syrup, 1 tbsp of the marmalade, and the orange zest

Spread this mixture over the bottom of the pudding basin

Place the butter and sugar in a mixing bowl and cream together until soft and creamy

Beat in the eggs a little at a time making sure each addition is fully mixed in before adding the next

Sift in the flour and baking powder alternating with the milk and the balance of the marmalade

Continue folding until a smooth mixture is obtained.
The pudding batter should be of a soft dropping consistency, if too runny add a little more flour

Spoon the mixture into the pudding basin

Butter a sheet of greaseproof paper, pleat it and place on top of the pudding basin, buttered side towards the pudding mixture

Pleat a sheet of foil, of the same size as the greaseproof paper and place on top of the greaseproof paper

Fasten the foil under the rim of the basin by tying a string tightly around it

Loop the string over the top of the basin to make a secure handle for lifting

Place the basin on a stand or upturned ovenproof plate in a large saucepan or Dutch Oven

Pour in enough boiling water to reach ½ way up the side of the pudding basin

Heat until the water simmers steadily

Cover the saucepan with a tight fitting lid and steam the pudding for 1½ hours

Check the water level every ½ hour. Top up with boiling water when required

Ensure that the saucepan does not boil dry

Check the pudding is ready by unwrapping and inserting a skewer into the middle of the sponge

If the pudding is done the skewer should come out clean

Turn out the marmalade pudding onto a serving plate and serve as a hot dessert with cream or custard.

Simply marvellous... To die for!

THANKS!... Africhef

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