Recipe VICKI RAVLICH-HORAN | Images BRYDIE THOMPSON
Just right on a cold winter’s night, this steam pudding is perfect for marmalade lovers! Serve it with thick creamy custard or pouring cream.
1 orange, unpeeled, thinly sliced into rounds
1 240g jar of orange marmalade
125g softened butter
⅓ cup caster sugar
1½ cup self-raising flour
½ cup yoghurt
Simmer orange slices in a small saucepan of water for 3–4 minutes to remove bitterness. Drain, return to pan, add 3 large tbsps. marmalade and 3 tbsp water, and simmer until syrupy (1–2 minutes). Arrange in the base of a buttered 1.5 litre pudding basin or 6 dariole moulds/ramekins for smaller puddings and set aside.
Stir yoghurt and remaining marmalade together to break up the marmalade.
Beat butter and sugar until pale and fluffy. Add eggs one at a time, beating well after each addition. Fold in flour and yoghurt/marmalade mix, then spoon into the prepared pudding basin.
Smooth top, cover closely with a round of buttered baking paper and seal with foil and string or a lid. Place in a large saucepan, add hot water to three-quarters of the way up the sides of the pudding basin, cover the saucepan with a lid and steam until a skewer withdraws clean (1½–1¾ hours). Top saucepan up with extra boiling water if necessary. Alternatively, place baby puddings in a deep tray, pour boiling water halfway up the sides of the moulds and bake in the oven at 180°C for 30–35 minutes or until a skewer comes out clean.
Invert the warm puddings and glaze with any remaining marmalade syrup then serve with custard, cream, ice cream or all three!