A traditional English steamed pudding, Marmalade Pudding is a rich and filling dish made with suet. Served with Crime a la
Vanille, it makes a delicious winter dessert.2 teaspoons butter
4 oz. shredded beef suet
4 oz. fresh breadcrumbs
2 oz. sugar
1 teaspoon grated orange rind
3 eggs, lightly beaten
1 tablespoon orange juice
4 tablespoons orange marmalade
Lightly grease a 1-pint pudding basin with 1 teaspoon of the butter. Set aside.
In a large mixing bowl, combine the suet, breadcrumbs, sugar and orange rind. Add the eggs and orange juice and beat until the mixture is well blended.
In a small saucepan, melt the mar-malade over low heat, stirring constantly. Remove the pan from the heat.
Pour the marmalade into the bottom of the pudding basin. Then pour over the suet mixture. Set aside.
Cut out a circle of greaseproof or waxed paper about 4 inches wider in diameter than the rim of the basin. Grease the paper with the remaining butter. Cut out a circle of aluminium foil the same size as the paper circle.
Put the greaseproof or waxed paper circle and the foil circle together, the buttered side of the greaseproof or waxed paper away from the foil, and, holding them firmly together, make a 1-inch pleat across the centre. Place the pleated paper and the foil circle, foil uppermost, over the pudding basin. With a piece of string, securely tie the papef and foil circle around the rim of the basin.
Place the basin in a large saucepan and pour in enough boiling water to come about two-thirds of the way up the sides of the basin. Cover the pan and place it over low heat. Steam the pudding for 3 hours, adding more boiling water as necessary. Remove the saucepan from the heat and remove the basin from the saucepan. Remove the foil and paper circle.
Turn the pudding out on to a serving dish and serve immediately.