Name: Sticky marmalade pudding
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6
Cuisine: British
Ingredients: 3g coarse orange marmalade; 1 orange with skin, roughly chopped; 100g butter softened; 100g light muscovado sugar; 2 medium eggs; 175g self-raising flour; ½ tsp bicarbonate of soda; 1 tsp ground ginger; 15g butter; 2 tbsp coarse orange marmalade; 100g unblanched hazelnuts roughly chopped; 2 tsp golden syrup

3g coarse orange marmalade
1 orange
with skin, roughly chopped
100g butter
softened
100g light muscovado sugar
2 medium eggs
175g self-raising flour
½ tsp bicarbonate of soda
1 tsp ground ginger

For the sauce

15g butter
2 tbsp coarse orange marmalade
100g unblanched hazelnuts
roughly chopped
2 tsp golden syrup

Method

step 1
Grease the base and sides of a 1.4 litre pudding basin, then line base with greaseproof paper. Spoon the marmalade into the base.
step 2
Discard any pips, put orange in a food processor, then process until finely chopped. Place in a bowl, set aside.
step 3
Put butter, sugar, eggs, flour, bicarbonate of soda and ginger in the food processor and process until smooth and creamy. Mix in the chopped orange.
step 4
Spoon mixture into the prepared basin. Cover with a double thickness of greaseproof paper, securing with string. Tightly cover with foil. Put in a steamer over a pan of boiling water or rest on an upturned plate in a large pan, then pour boiling water around the basin to half fill the pan. Cover and steam for 2 hrs, topping up with water when necessary.
step 5
Meanwhile, make the sauce. Melt the butter in a small pan, add the marmalade, hazelnuts and syrup, then gently heat through for 2 mins.
step 6
remove the foil and paper and turn the pudding onto a serving plate. Spoon the sauce over the pudding and serve hot with clotted cream or crème fraîche.