Prep 30 mins
Cook 2 hrs
While looking for English recipes, I found this one on Saveur site. It sounds like something I'd like to try! Posted for 2005 Zaar World Tour. Times are estimated.
- 14 tablespoons unsalted butter, softened
- 1 1⁄4 cups flour
- 1 teaspoon baking soda
- 2⁄3 cup lightly packed brown sugar
- 1 egg
- 3⁄4 cup milk
- 1 cup coarsely chopped dried apricot
- 3⁄4 cup thick dark orange marmalade
- Grease a 4-cup ceramic or glass pudding mold with 1 1/2 tablespoons of the butter. Line the bottom of the mold with parchment paper, then grease with 1/2 tablespoons of the butter and set aside. Grease one side of a 1-foot length of heavy foil with 1 tablespoons of the butter and set aside. Sift together flour and baking soda in a small bowl and set aside.
- Beat the sugar and remaining 11 tablespoons of the butter in a medium mixing bowl with an electric mixer on medium speed until light and fluffy, 3–5 minutes. Beat in the egg, then the milk. Reduce speed, add the reserved flour, and beat, scraping the sides of the bowl with a rubber spatula, until mixture is just combined. Stir in apricots, then 1/2 cup of the marmalade until well combined.
- Transfer batter to the prepared mold, cover tightly with the buttered foil, and place on a rack in the bottom of a large deep pot. Add enough hot water to come halfway up the sides of the mold. Cover, bring water to a gentle simmer over medium-low heat, and steam pudding until a toothpick inserted in the center comes out clean, 2–2 1/2 hours.
- Remove pudding from simmering water, discard foil, and set aside to cool for 15 minutes.
- Meanwhile, heat remaining 1/4 cup of the marmalade in a small saucepan over medium-low heat until syrupy, 1–2 minutes. Invert mold onto a serving plate, unmold pudding, then discard parchment. Spoon heated marmalade over top of pudding.
- Serve pudding warm, with custard sauce, if you like.
My UK husband asks for this for his birthday every year, instead of cake. Totally disagree with the other reviewer about substitutions, it's very good as written, though dark brown sugar is better than light. Easier to make with best quality and organic ingredients as written (hard to find suet outside of the dog food department of the store where I live). Rich, moist, dense, not too sweet, good tang from the marmalade. Must be served with pouring custard (and Bird's get the vote from the Brits I know, probably because they all grew up with it).
Better with the more traditional suet instead of butter, raw or demerera sugar and canned or stewed apricots rather than dried. Otherwise a pretty good version.