I first heard of this
wonderful winter pudding at the age of seven, Our teacher,Miss
Leyland was reading “The Lion The Witch and the Wardrobe” in
instalments at the end of each day......if we were good! Never had a
class behaved so beautifully , on the one occasion when a boy in
the back row cause trouble and forfeit our much longed for twenty
minutes in Narnia,no one spoke to the poor little urchin for days.
You will,if you have
read the book remember the dinner at the Beavers house,marmalade
pudding was served at the end of the meal, and I swear that just a
few minutes before home time we hungry children could almost smell
that pudding!
All those years ago it
would have taken several hours steaming to make such a pudding,today a microwave can
produce one in minutes. I think that the old fashioned way makes a
tastier pudding as the two and a half hours steaming time allows the marmalade
to permeate every part of the pudding making it every bit as sticky
and delectable as C.S Lewis promised
MARMALADE PUDDING
1 lb self raising flour
8 oz suet (vegetable or
beef)
pinch of salt
water to mix
marmalade/
Grease a 2 pt heat
proof pudding basin, Sift the flour in to a mixing bowl and add the
suet and the salt. Add sufficient water to mix to a firm dough. Form
in to a ball and roll out to about 1cm thick.
Next cut the dough in
to rounds beginning with a small one to fit the base of the pudding
basin then cut five more increasing in size until the last one is
slightly bigger than the top of the basin.
Put the small circle of
dough in the bottom of the basin and spread on a dessert spoon of
marmalade, repeat this process gradually increasing the amount of
marmalade used according to the size of the circle of dough.
When all the circles
except the largest one are sandwiched with the marmalade place the
last piece on top of the basin and tuck in the excess dough.
Take a piece of grease
proof paper and make a pleat in the middle, this will allow the
pudding to rise. Tie the paper securely with string . Next cover with
a piece of foil and tie in place again ,this time making a handle
over the top so that the pudding will be easier to remove from the
water.
Fill a large pan with
water and place e a trivet or a saucer in the bottom put the pudding
in to the water which should cover about two thirds of the puddings
depth, bring to the boil then cover with a lid and reduce the heat.
Simmer for two an a
half hours then remove from the heat and turn the pudding out on to a
hot plate. Serve with vanilla custard.
This pudding can also
be made by lining the pudding basin with pastry,filling it with
marmalade and applying a pastry lid. I find that this method is too
marmalade for the taste of most children and it does not have the
stripy appearance of the layered pudding.
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