Marmalade steamed puddings
Makes 6 ¾ cup orange marmalade 25g butter, softened ½ cup caster sugar 2 eggs ¼ cup marmalade 1 cup sour cream 1½ cups self-raising flour, sifted 2 tsp ground ginger 2 tsp
- Heat oven to 180°C. Grease six individual 180ml capacity pudding tins or cups and dust them with sugar. Place 2 tablespoonfuls of marmalade in the base of each tin.
- Combine softened butter and sugar in a bowl and beat until pale and creamy. Beat in eggs, one at a time, then beat in second measure of marmalade and sour cream. Add flour and spices and stir briefly, to just form a batter. Spoon pudding mixture into tins to cover marmalade bases.
- Place tins in a baking pan half-filled with warm water. Cover pan with a tent of foil and bake for 40 minutes. Run a palette knife around the edge of puddings in tins and turn out while hot, so they don't stick. Serve immediately with mascarpone, cream or yoghurt on the side, if desired.