Sticky marmalade pudding

• coarse orange marmalade↗3g g
• orange↗1 unit

  with skin, roughly chopped

• butter↗100g g

  softened

• light muscovado sugar↗100g g
• medium eggs↗2 unit
• self-raising flour↗175g g
• bicarbonate of soda↗½ tsp tsp
• ground ginger↗1 tsp tsp
• butter↗15g g
• coarse orange marmalade↗2 tbsp tbsp
• unblanched hazelnuts↗100g g

  roughly chopped

• golden syrup↗2 tsp tsp

Step-by-step instructions

1. 1

   Grease the base and sides of a 1.4 litre pudding basin, then line base with greaseproof paper. Spoon the marmalade into the base.

2. 2

   Discard any pips, put orange in a food processor, then process until finely chopped. Place in a bowl, set aside.

3. 3

   Put butter, sugar, eggs, flour, bicarbonate of soda and ginger in the food processor and process until smooth and creamy. Mix in the chopped orange.

4. 4

   Spoon mixture into the prepared basin. Cover with a double thickness of greaseproof paper, securing with string. Tightly cover with foil. Put in a steamer over a pan of boiling water or rest on an upturned plate in a large pan, then pour boiling water around the basin to half fill the pan. Cover and steam for 2 hrs, topping up with water when necessary.

5. 5

   Meanwhile, make the sauce. Melt the butter in a small pan, add the marmalade, hazelnuts and syrup, then gently heat through for 2 mins.

6. 6

   remove the foil and paper and turn the pudding onto a serving plate. Spoon the sauce over the pudding and serve hot with clotted cream or crème fraîche.