Ingredients
- 150g suet
- 150g fresh white breadcrumbs
- 100g caster sugar
- 1 tsp orange flower water
- 2 eggs – beaten
- 75ml milk
- 425g Chatsworth marmalade
- 150g self-raising flour
- Grated zest of 1 orange
Method
- Lightly grease a 1.5 litre pudding basin.
- Thoroughly combine the suet, caster sugar and breadcrumbs.
- Stir in the orange flower water, orange zest, eggs and half the marmalade.
- Sift in the flour and stir well to make a stiff mixture.
- Spoon the mixture into the pudding basin.
- Cover the pudding with a disc of greaseproof paper.
- Securely tie a piece of foil over the pudding.
- Steam for two and a half hours.
- Allow the pudding to rest for 10 minutes before turning out.
- Gently heat the remaining marmalade and pour over the top of the pudding when serving.
