Food Marmalade Pudding

Press, Volume CV, Issue 30982, 11 February 1966, Page 2

Food Marmalade Pudding

(By ALAN TREMAIN) This hardly seems the time of year, with the temperature in the high eighties, for a steamed pudding. But on a cool day to follow a cold first course, this one would be most acceptable. The recipe is in answer to a request from a Nelson reader, who said she wanted a good, oldfashioned marmalade pudding with a good, oldfashioned sauce. You could change the flavour slightly by using either grapefruit or lemon marmalade. You will need: The Pudding 4oz plain flour 4oz Demerara sugar 4oz shredded suet soz marmalade Milk. Pinch of salt 4oz fine breadcrumbs 1 beaten egg 1 teaspoon bicarbonate of soda A little brown sugar. Thin Sauce 2 tablespoons brown sugar J pint of water 1 tablespoon marmalade. Thick Sauce 2 tablespoons marmalade 1 teaspoon lemon juice 1 pint water 1 level teaspoon cornflour.

Method To make the pudding, mix flour, salt, sugar, breadcrumbs, suet, egg and marmalade. Stir in the soda, dissolved in two tablespoons of milk. Add enough additional milk to make a soft dropping consistency. Turn into a well-greased mould, dusted with brown sugar. Cover with greased paper and foil. Steam for three hours. Unmold on to a heated platter and serve with the marmalade sauce. To make the thin sauce beat the brown sugar with water till blended then stir over moderate heat until the sugar is dissolved. Simmer gently for 10 minutes. Stir in the marmalade, the same variety as used in the pudding, and serve in a heated sauceboat. To make the thick sauce, put the marmalade, lemon juice and water into a saucepan and stir till boiling. Simmer for three minutes then rub through a strainer. Mix the cornflour to a smooth paste with ebout a tablespoon of water. Add the strained sauce and stir till boiling. Simmer until thick, about four minutes, stirring constantly. Serve in a heated sauceboat