Kumquat Steamed Pudding

Serves 4 Prep time: 20 minutes

Baking time: 2 hours

100g unsalted butter, plus extra for greasing

30ml golden syrup

grated zest and juice of half an orange

100g (125ml) castor sugar

3 eggs, lightly beaten

45ml orange marmalade

60g (100ml) self-raising flour, sifted

5ml baking powder 85g

(250ml) Madeira cake crumbs

6 preserved kumquats, sliced

Lightly grease a 1.25 litre ovenproof bowl.

Mix together the golden syrup, zest and orange juice, and pour into the bowl. In another bowl, cream the butter and sugar, and slowly add the eggs. Beat until incorporated and stir in the marmalade.

Fold the flour and baking powder into the creamed mixture, followed by the breadcrumbs and sliced kumquats. Spoon the mixture into the bowl and cover with a double layer of baking paper and some foil.

Secure the paper and foil by tying string around the bowl. Place the bowl on an upturned saucer in a large saucepan, and fill with boiling water to reach halfway up the bowl. Cover with a tight fitting lid and steam for two hours.

The water should simmer gently, and be topped up with boiling water so that it doesn’t boil dry. Carefully lift the pudding out of the water and remove the baking paper and foil. The pudding should be firm to the touch and a skewer inserted should come out clean.

Allow the pudding to cool for 5 minutes before turning out and serving.

#kumquat #pudding