3tbsp Seville orange marmalade (see recipe, left, or use shop-bought)
170g caster sugar
zest 1 orange
zest 1 lemon
3 medium eggs
170g self-raising flour
1tsp baking powder
For the custard
500ml whole milk
5 medium egg yolks
85g caster sugar
2tsp vanilla bean paste or extract
Method
Grease a 1.2 litre pudding basin and bring a kettle of water to the boil. Cut out a sheet each of baking paper and foil big enough to cover the top of the pudding basin. Chop the marmalade so the shred is diced, and spoon into the basin.
Beat the butter and sugar with the orange and lemon zest in a bowl until light and fluffy. Add the eggs and sift in the flour and baking powder. Beat until well combined and spoon into the basin, spreading it out evenly.
Put the foil sheet on top of the baking paper sheet and make a pleat down the centre. Place on top of the basin and fold down the edges. Tie the foil and paper on to the basin with string around the edge and make a handle over the top. Trim away excess paper.
Put a trivet in the base of a large pan and put the basin on top. Pour boiling water halfway up the basin and cover the pan with a lid. Steam at a gentle simmer for 2 hours 30 minutes, checking the water level every so often, topping up if needed.
Meanwhile, make the custard. Pour the milk into a pan over a low-medium heat and gently bring to a simmer, ensuring it doesn’t boil over. Beat the yolks, sugar and vanilla together in a large bowl until pale and fluffy.
Gradually pour the hot milk into the egg mixture, stirring constantly – don’t do it all in one go or the eggs could scramble. Clean out the pan and pour the mixture back in. Heat gently, ensuring it doesn't boil. Stir constantly with a wooden spoon until it thickens and when you draw your finger through the custard on the back of the spoon it leaves a clear line.
Remove the cooked pudding from the pan – it should be firm and risen. Take off the string, paper and foil. Loosen around the edge with a palette knife, turn out on to a plate and serve with the custard.
Recipes and photography taken from The Irish Kitchen by Cherie Denham, photography by Andrew Montgomery (Montgomery Press, £30)
