1
Grease a 1.2 L pudding mold with butter and line the bottom with a circle of butter‑greased parchment paper.
2
Sift together cocoa, flour, baking soda, baking powder and a pinch of salt. In an electric mixer beat the butter and sugar until pale and fluffy, then add the orange zest. Gradually add the eggs, a little at a time, beating well after each addition. Add the marmalade and stir. Gently fold in the sifted dry ingredients, then add the dark chocolate pieces. Transfer the batter into the prepared pudding mold.
3
Place a sheet of parchment paper on a sheet of foil (both 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 center. Securely tie the mold to the foil with a string, using it as a handle. Trim excess paper and foil.
4
Set the pudding in a large pot on a trivet or inverted baking sheet. Add enough boiling water to reach 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. Maintain the water level by adding hot water as needed.
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
Whisk the cream and powdered sugar to soft peaks, then add the marmalade and mix. Serve the pudding with a spoonful of cream and a drizzle of marmalade on top.

Джерело: bbcgoodfood.com

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