Majestic chocolate marmalade pudding
OK, enough fresh fruit already. We want a proper pudding! And we can assure you that’s what this is. Don’t be put off by the long cooking time, this is a super easy recipe. We can tell you how to make it but what we can’t do is express the heavenly scent of chocolate and orange when you release the pudding from its basin. For an extra special chocolatey orangey hit we used
George’s Majestic Marmalade
– a chocolate and orange marmalade with golden glitter.
We used a 900ml pudding basin. A similarly sized Pyrex dish would also work.
Preparation time: 15 minutes
Cooking time: 2 hours
110g butter, at room temperature
170g caster sugar
3 medium eggs, at room temperature
170g self raising flour, sifted
30g cocoa, sifted
6 tbsps George’s Majestic Marmalade
(the rest of the jar of George’s Majestic Marmalade)
Cream the butter and sugar in a food mixer or by hand until pale and fluffy. Beat in the eggs one at a time, followed by the cocoa. Fold in the flour.
Butter a 1 1/2pint /900ml pudding basin thoroughly, dollop in the marmalade and then tip the pudding mixture on top.
Now grease a sheet of foil and fold it in the middle to make a pleat. Lay the sheet over the top of the pudding basin, greased side down, take it down the sides and secure tightly with string.
Bring a large lidded pan half full of water to a simmer, and put a jam jar lid or heatproof upside down saucer in the bottom. Lift the pudding basin into the pan, cover and simmer gently for 2 1/4 hours, until cooked through (a skewer should come out clean). Remove from the pan and allow to cool for five minutes before turning out on to a plate. Serve with custard or vanilla ice cream and warm the remaining marmalade to drizzle over each bowlful. Add some extra majesty with a sprinkling of edible gold glitter.
PS This recipe also works well with our Hot Blooded Breakfast Marmalade (with red hot chillis).