Marmalade Sponge Pudding RecipeOrigin: Britain Period: Traditional |
|
Versions of this pudding with syrup, honey, jam or marmalade on top are found throughout the British Isles. This particular recipe was my grandfather's favourite, with marmalade on top. Ingredients:
110g butter 
Marmalade Sponge Pudding Preparation:Method:Grease a 1.2l pudding basin and mix together the syrup and marmalade before pour into the bottom or the pudding basin. Meanwhile cream together the butter and sugar until soft and fluffy. Add the beaten eggs a little at a time, making sure that they're completely incorporated after each addition. Add the vanilla and beat in then add the flour and mix to combine completely. Fold-in the milk to form a smooth batter and beat well. Layer the sponge batter over the top of the syrup then cover the bowl with greaseporrf paper and a double layer of foil. Tie securely then place in a steamer or on an inverted saucer placed in a large saucepan. Add boiling water 3/4 of the way up the pudding, cover and steam for about 90 minutes, or until the pudding is done through. Check the level of water every half hour and top-up with boiling water as needed. Allow to cool in the bowl for a few minutes then unwrap the pudding and invert onto a serving plate (so that the marmalade syrup drips down the sides of the pudding). Serve immediately with hot custard. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Marmalade Sponge Pudding to your online bookmark site: 
|
|
More British recipes... More European recipes... More dessert recipes... More recipes for Cakes... More recipes for Eggs... More recipes for Jams and Preserves... More steaming recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with flour and eggs as primary ingredients: Buttermilk Baking Mix Biscuits Swffle Bara Lawr Beignets soufflés Macadamia and Burnt Butter Biscuits Hot Cross Buns II Peanut Butter Cookies Malted Granary Loaf Chilli Cream Cracker Shakshouka 2 Chocolate Devil's Food Cake Drunken Rhubarb Crumble Soda Bread Biscuits American Icing Gram Flour Bread Amish Coffee Cake Sandwich Pancake Strawberry Sherbet White Vanilla Cake Mix Cake Cranberry Pecan Tassie Khubz'arabi Rhubarb and Walnut Muffins Brooklyn Cheesecake Chocolate Babka Gluten-free Dry Flour Mix Babka Paska Libyan Aseeda Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
