seville marmalade steamed sponge pudding

seville marmalade steamed sponge pudding

seville marmalade steamed sponge pudding

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Ingredients
Method
  • 175g self-raising flour
  • 1 tsp baking powder
  • 175g soft unsalted butter
  • 175g soft light brown sugar
  • 4 tbsp golden syrup
  • 3 eggs
  • 9 tbsp Seville marmalade, warmed
  • 227g Rodda’s Cornish Clotted Cream

Grease six small pudding basins.

Sift flour and baking powder into a mixing bowl. Now, in a separate bowl cream together the butter and sugar. Then add the golden syrup to the creamed butter. Next slowly add the eggs a little at a time. Finally, combine with the dry ingredients.

Fill the pudding basins (they should each be two thirds full) and steam for 1 hour. (Checking occasionally that the water doesn’t run dry).

Turn upside down and carefully ease the puddings from their basins. Finally, spoon over the warmed marmalade and serve immediately with a generous dollop of Rodda’s clotted cream.

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Time: preparation, 15 minutes | cooking, 1 hour
Makes: 6 servings

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