- Raspberry Jam Steamed Pudding
Grandpa’s Chunky Seville Orange Marmalade
Makes 8–10 X 375G (13Oz) Jars
Ingredients
2.5kg (5lb 8oz) Seville oranges, washed
6.75 litres (12 pints) water
5.5kg (12lb 2oz) granulated sugar
Method
1. Place the washed oranges in a heavy-based saucepan with the water. Put a plate on top to prevent them bobbing over the surface of the water. Cover with the lid of the saucepan and simmer for approximately 2 hours or until the oranges are soft. Cool and drain, reserving the water.
2. Preheat the oven to 180°C (350°F), Gas mark 4. Place the sugar in an ovenproof bowl and put in the oven for about 15 minutes to warm through.
3. Place a chopping board on a large baking tray to catch any juice from the oranges.
Cut the oranges in half and scoop out the soft centres, then slice the zest into slices approximately 3–5mm (1/8–1/4in) thick (or thicker if you prefer).
4. Place the pulp with the pips into a muslin bag (or a clean ‘J’ cloth or something similar) and pour any escaped juice into a large, wide, stainless steel saucepan, along with the reserved cooking water and the sliced oranges. Bring to the boil, then add the warm sugar. Stir over a high heat until all the sugar is dissolved. Boil rapidly for about 20 minutes until setting point is reached (see opposite). If the marmalade hasn’t set, boil for a minute or so longer and test again.
5. Remove the pan from the heat, pot into sterilised jars and cover with lids or jam covers while still hot.
Steamed puddings are wonderfully comforting and moist. In this recipe the jam is cooked on the bottom and, when the pudding is turned out, oozes down the sides of the cake. Simply irresistible!
SERVES 8–10
Ingredients
200g (7oz) butter, at room temperature
200g (7oz) caster sugar
3 eggs, lightly beaten
1/2 tsp vanilla extract
250g (9oz) plain flour
1 level tsp baking powder
1/2 level tsp bicarbonate of soda
3 tbsp buttermilk
125ml (4fl oz) raspberry jam
Lightly whipped cream, to serve
You will need two 1 litre (1¾ pint) pudding basins
Method
1. Lightly butter the pudding basin.
2. Cream the butter in a large bowl or an electric food mixer until soft. Add the sugar and beat until the mixture is light and fluffy. Gradually add the beaten eggs and vanilla extract, beating well between each addition. (Beating the butter and sugar really well in the beginning gives the best results.)
3. Sift in the flour, baking powder and bicarbonate of soda and mix into the batter until just incorporated. Next, add the buttermilk and mix together to make a dropping consistency.
4. Pour the jam into the base of the prepared pudding basin and spoon in the sponge batter.
5. Cut out a sheet of parchment paper at least 4cm (11/2in) larger than the top of the basin, crease it in the middle and tie the sheet over the lip of the bowl with heatproof string.
6. Place the pudding in a saucepan not much larger than the basin (place an inverted saucer beneath the pudding bowl just in case the pan should boil dry; this will then prevent the base of the pudding burning) and carefully pour in enough hot water to come up no higher than three-quarters of the way up the basin. Cover and simmer for approximately 1 hour until a skewer inserted in the centre of the pudding comes out clean and it feels spongy to the touch. Keep the water topped up in the saucepan during cooking, otherwise it may boil dry.
7. Carefully remove the basin from the pan and turn out onto a warmed serving plate, allowing the jam to fall down the sides. Serve with lightly whipped cream.
Makes 12 buns
Ingredients
75g (3oz) butter
125g (5oz) white chocolate, chopped
75g (3oz) caster sugar
150g (5oz) plain flour
½ tsp baking powder
2 eggs
½ tsp vanilla extract
For the topping:
75g (3oz) white chocolate, chopped
1. Preheat the oven to 170˚C (325˚F) Gas mark 3 and line a bun tray with 12 paper bun cases
2. In a medium-sized saucepan on a low heat melt the butter and then add 75g (3oz) white chocolate and the caster sugar and stir until the chocolate has melted and the sugar dissolved. Stir to mix and set aside to cool for 2 minutes.
3. Meanwhile, sift the flour and baking powder into a large mixing bowl and add in the remaining chocolate. Beat the eggs in a separate bowl. Add the beaten egg and vanilla extract to the chocolate mixture, stir to mix and then pour into the dry ingredients, folding it together. Pour the mixture into the bun cases and bake in the oven for 16-20 minutes until pale golden and just firm on top. Remove from the oven, take the buns out of the bun tray and leave to cool on a wire rack.
4. For the topping, melt the chocolate in a bowl sitting over a saucepan of simmering water (also known as a bain-marie). Allow it to cool slightly until it’s a little thicker, then, using a table knife or the back of a teaspoon, spread the melted chocolate over each cooled bun. Alternatively, drizzle the melted chocolate from a spoon in delicate patterns over the top. Allow the chocolate to set before serving.
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