Marmalade steamed pudding (8-10 serves)
• 200 g (7 oz) butter, softened
• 200 g (7 oz) caster sugar
• 3 eggs, lightly beaten
• 250 g (9 oz) plain flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 50 ml (2 fl oz) milk
• 125 ml (4 fl oz) marmalade
Lightly grease a 1.2 litre (2 pt) pudding basin. Cream the butter in a bowl or food processor. Add the sugar and beat until the mixture is light and fluffy. Whisk the eggs, then gradually add to the butter mixture, beating all the time.
Sift in the flour, baking powder and bicarbonate of soda and fold into the batter, then mix in the milk. Spoon the marmalade into the base of the pudding basin and tip in the batter.
Cut out a piece of foil and a disc of baking parchment at least 6 cm (2½ in) wider in circumference than the top of the basin, and secure the disc, tin foil side up, over the lip of the basin by tying a piece of string around it.
Place the pudding in a saucepan just larger than the basin and fill with hot water to three-quarters of the way up the basin. Cover the pan and simmer for 1 hour or until it feels springy and a skewer inserted in the centre comes out clean.
Carefully remove the basin from the pan and turn out onto a warmed plate, allowing the marmalade to ooze down the sides. Serve with softly whipped cream.