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.
Recipe from Good Food Vegetarian Christmas magazine, December 2006