Work some marmalade magic with a rib-sticking steamed pud

marmalade_560.jpg

Serving a steamed pudding is a brilliant way to end a meal. Not only are they utterly delicious, particularly with lashings of double cream, ice cream or creme fraiche but they are a doddle to prepare and also completely forgiving in terms of cooking time.

They will happily sit on a very, very low heat for quite literally hours – as long as we watch over them occasionally to make sure they don’t boil dry – which I must confess to doing once and redecorated the kitchen in a rather odd shade of sponge!

Marmalade makes a wonderful addition to a dark, moist sponge. In my case I’d always go for a dark, bitter one like a Seville – but then I’m rather spoilt as my mum makes an incredible one!

You could use anything you like here though – raspberry or blackcurrant jam, golden or maple syrup, even a little black treacle – I’d even go as far as Nutella and peanut butter – but that might be a little OTT. Although with a great big dollop of vanilla ice cream I can see the appeal.

The original pud recipe contains elements of Delia – I tend to up the butter content when I’m making something like this as it should be rich, moist and luxurious. After all, what are puds for?

Click here for my recipe for marmalade steamed pudding

Tags: , , , , ,

Leave a comment

Featuring WPMU Bloglist Widget by YD WordPress Developer