- 3g coarse orange marmalade
- 1 orange with skin, roughly chopped
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 100g butter softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g light muscovado sugar
- 2 medium eggs
- 175g self-raising flour
- ½ tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 1 tsp ground ginger
For the sauce
Grease the base and sides of a 1.4 litre pudding basin, then line base with greaseproof paper. Spoon the marmalade into the base.
Discard any pips, put orange in a food processor, then process until finely chopped. Place in a bowl, set aside.
Put butter, sugar, eggs, flour, bicarbonate of soda and ginger in the food processor and process until smooth and creamy. Mix in the chopped orange.
Spoon mixture into the prepared basin. Cover with a double thickness of greaseproof paper, securing with string. Tightly cover with foil. Put in a steamer over a pan of boiling water or rest on an upturned plate in a large pan, then pour boiling water around the basin to half fill the pan. Cover and steam for 2 hrs, topping up with water when necessary.
Meanwhile, make the sauce. Melt the butter in a small pan, add the marmalade, hazelnuts and syrup, then gently heat through for 2 mins.
remove the foil and paper and turn the pudding onto a serving plate. Spoon the sauce over the pudding and serve hot with clotted cream or crème fraîche.