This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Butter a 3-cup pudding bowl well. Spoon the marmalade into the base.
2.Dissolve the brown sugar in the orange juice.
3.Cream the butter and egg yolks, then add the juice/sugar mixture and continue beating.
4.Mix in the flour, baking powder, zest and sultanas.
5.Beat the egg whites until soft peaks have formed and gently fold into the pudding mixture. Scrape into the pudding basin containing the marmalade.
6.Cover tightly with 2 layers of foil and tie to ensure it is well sealed.
7.Place in a large saucepan and pour in boiling water to come about halfway up the bowl. Cover, bring to a simmer and steam for 1 hour.
8.Remove the pudding, cool for 5 minutes and un-mould onto a plate.
9.Serve warm with custard, ice cream, yoghurt and/or whipped cream.
Note
- For an even more gourmet version, heat ¼ cup of marmalade with a little orange juice and Grand Marnier, then pour over the pudding when serving. – Put a couple of teaspoons at the bottom of the saucepan so the basin isn’t sitting on the base of the pot. – A piece of old stocking is perfect for securing the foil – it stretches, so you can get it nicely tight.
