Rosehip marmalade steamed pudding
Photo by Babiche Martens
- Grease the pudding basin with the extra measure of butter. Spoon the marmalade into the bottom.
- Cream the butter (softened) and sugar until pale and fluffy. Add the egg and beat well. Sift the flour and salt into the creamed mixture, then fold through. Stir the baking soda into the hot milk until dissolved, then stir into the mixture.
- Spoon into the pudding bowl and cover with either the lid or greaseproof paper and secure with string. Put into a large saucepan with enough water to reach halfway up the sides, cover with a lid and gently steam for 30 minutes.
- Uncover and invert on to a serving plate. Serve hot with custard and extra warmed marmalade if preferred.