| Ingredients | Image |
6 tbsp butter 4 tbsp orange marmalade ¼ cup brown sugar 1 egg, lightly beaten 1 tsp vanilla extrace 1 ¼ cups flour 1 ½ tsp baking powder ¾ cup milk ½ cup unsweetened raspberries 1 ¼ cups raspberry and orange sauce |
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Lightly grease a 6 c capacity pudding bowl with 1 t of the butter.
Spoon the orange marmalade into the bottom of the bowl, smoothing it out evenly to cover about a third of the inner surface. This will eventually be the cap on the pudding.
In a mixer bowl, cream together the brown sugar and the remaining butter.
Beat in the egg and vanilla.
Sift the flour and baking powder into another large bowl. Now combine this with the pudding mixture. Pour in a third of the milk, stir until completely combined, then repeat until all of the milk is added. Please don't overwork it; the fewer the strokes, the better the eventual texture.
Carefully spoon in a third of the pudding mixture on top of the marmalade and spprinkle about 8 raspberries on top of that. Repeat te layers, finishing with a layer of pudding mixture
Cover the pudding with a sheet of greasproof paper and a 14 inch square piede of cotton dishcloth. Place a rubber band over the lip of the bowl so that it holds the layers tight, and, finally, secure this with a piece of string. Now bring the opposite corners of the dishcloth over the top of the bowl and tie them together. This creates a marvelous handle for fishing the pudding bowl out of the steamer.
Place the pudding bowl i a large pan of boiling water. The water should come half way up the sides of the pudding bowl.
Cover and steam gently over medium heat on top of the stove for 90 minutes, keeping the water at a gentle boil.
Let it set for 5 minutes before unmolding. To unmold, run a thin-bladed knife around the bowl between the pudding and the bowl. Put a plate on the top, hold it firmly in place and turn the bowl and the bowl and plate upside down. The pudding should drop neatly onto the plate.
Serve wedges of the pudding with Raspberry and Orange Sauce, and a few fresh raspberries and mint leaves as garnish.