stem ginger and marmalade sponge pudding

Lindsey Bareham


serves 6-8; prep 15 mins; cook: 2 hours


125g soft butter
100g caster sugar
2 large eggs (at room temperature)
100g self-raising flour
Pinch salt
1 tsp baking powder
2 tbsp milk
50g crystallised stem ginger
4 tbsp traditional marmalade


Boil the kettle. Dice 100g butter into a mixing bowl. Add the sugar and beat until light and fluffy. Whisk one egg at a time, beating into the mixture. Sift the flour, salt and baking powder together. Add gradually, beating until smooth. Slacken the mixture slightly by beating in the milk. Chop the ginger into smallish pieces. Fold 1 tbsp marmalade into the mixture, followed by the ginger.


Cut out a disc of baking paper to fit the top of a 1.1 litre (2 pint) pudding basin. Lavishly butter the pudding basin and use the rest to smear one side of the baking paper. Spoon the remaining marmalade into the basin. Add the pudding mixture, swirling from the outside in.


Rest the buttered side of the baking paper on top and cover with a sheet of tinfoil pleated in the centre to allow room for the pud to expand. Tie with string to secure, looping the end over the top to make a handle. If you have a plastic basin with a lid, don't bother with the foil. Place an upturned saucer in a large, lidded pan. Sit the pudding on the saucer and fill with water from the kettle, to come about two-thirds of the way up. Cover with the lid. Place on a medium-low heat and simmer for 2 hours. Check occasionally to see if the water needs topping up.


When the pudding is ready, carefully remove from the pan and even more carefully - watch out for the steam - remove the foil or lid. Quickly run a palette knife round the inside edge of the basin. Place an unturned deep plate or dish over the pudding and invert. Serve with custard. Natch.