Chocolate marmalade steamed pudding & marmalade cream

• butter↗175g g

  plus extra for the mold

• cocoa powder↗45g g
• plain flour↗175g g
• baking soda↗¼ tsp ¼ tsp
• baking powder↗1 tsp tsp
• soft light‑brown sugar↗200g g
• orange↗1

  zest

• large eggs↗3

  slightly beaten

• soft marmalade↗115g g

  whipped to thin

• dark chocolate↗100g g

  chopped

• cream↗300ml ml
• powdered sugar↗1 heaped tbsp tbsp
• soft marmalade↗125g g

  whipped to thin, plus extra for serving

Step-by-step instructions

1. 1

   Grease the buttered pudding mold of 1.2 L and place a circle of butter‑greased parchment paper at the bottom.

2. 2

   Sift together cocoa, flour, soda, baking powder and a pinch of salt. In an electric mixer beat the butter and sugar until pale and fluffy, then add orange zest. Gradually add the eggs, a little at a time, beating well after each addition. Add marmalade and stir. Gently fold in the sifted dry ingredients, then add dark chocolate pieces. Transfer the batter into the prepared pudding mold.

3. 3

   Place a sheet of parchment paper on a sheet of foil (both must be large enough to cover the mold and overhang). Fold a hinge in the middle, then place it, skin side down, onto the pudding. The fold should run through the centre. Securely tie the mold to the foil with a string, using it as a handle. Trim excess paper and foil.

4. 4

   Place the pudding in a large pot on a trivet or inverted window sill. Add enough boiling water so it rises to one‑third of the mold’s height. Bring the water to a boil, reduce to a gentle simmer, cover the pot and steam the pudding for 2 h–2 h 15 min. Keep the water level by adding hot water as needed.

5. 5

   Remove the pudding from the pot, let it stand for 10 min, then run a knife between the mold and the pudding edge. Invert onto a plate – the pudding should release on its own. Remove the parchment.

6. 6

   Whisk the cream and powdered sugar to soft peaks, then add marmalade and mix. Serve the pudding with a spoonful of cream and a little marmalade on top.