Recipe: Tasty Marmalade suet pudding

Recipe: Tasty Marmalade suet pudding Delicious, fresh and tasty.

Marmalade suet pudding. It is not, as some people imagine, a stodgy suet pudding with a dollop of marmalade at the bottom of the basin. The marmalade is combined throughout, giving the dessert a rich, amber colour. Spoon mixture into the prepared basin.

Place flour in mixing bowl, add suet and sugar, stir to mix.

Stir in the orange flower water, orange zest and eggs, then stir in the milk and half the marmalade.

Sift in the self-raising flour and stir well to make a stiff mixture.

You can cook Marmalade suet pudding using 6 ingredients and 8 steps. Here is how you cook it.

Ingredients of Marmalade suet pudding

1. It’s of self raising flour.

2. It’s of suet (vegetarian is o.k.).

3. Prepare of soft brown sugar (light or dark, your preference).

4. It’s of marmalade (lemon, lime,orange or ginger).

5. Prepare of lightly beaten eggs.

6. You need of milk.

Spoon the remaining marmalade into the bottom of the basin, then add the pudding mixture.

Cover the pudding with a disc of baking paper.

The steamed marmalade sponge pudding recipe is an excellent representative of what is great about great British puddings; it is moist, warm, sticky, nurturing and heaped with nostalgia and childhood memories.

Like a sticky toffee pudding, but much better, try these deliciously decadent marmalade puddings next time you're entertaining guests and you'll have a new go to dinner party recipe everyone will just love.

Marmalade suet pudding step by step

1. Place flour in mixing bowl, add suet and sugar, stir to mix..

2. Stir in 2 tablespoons of the marmalade, the eggs and the milk to form a soft mixture..

3. Put the rest of the marmalade into the bottom of a well greased 2 pint pudding basin. Pour on the mixture, smooth the top and cover with a circle of greaseproof paper. Cover with foil, tied tightly around the rim.

4. Put 2 pints of boiling water into pressure cooker, along with trivet, put the pudding onto trivet, put on lid, without weights, steam for 25 minutes (this allows it to rise).

5. Then Cook on low pressure for 30 minutes..

6. Remove from heat. Allow to de-pressurise at room temperature..

7. Remove basin from pan, remove foil and paper, invert on to warm plate, cut into portions and serve with lashings of custard..

8. You can use jam (preferably raspberry !) or golden syrup in place of marmalade..

This recipe makes six puddings, so it's great for feeding a crowd and your guests will feel like you've gone to that extra effort when you serve them up individually.

Place the breadcrumbs, flour and sugar in a large mixing bowl.

Melt the butter together with the marmalade, in a saucepan over a gently heat.

Suet pudding is served after Christmas dinner.

Just before serving apricot or peach brandy is dribbled onto the pudding.