Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.You can't beat a good old steamed pudding, especially when it's served with thick custard, preferably with a few lumps in it. The addition of marmalade, home-made or bought, gives the pudding the stickiness of a treacle pudding with a bit of a zing.
You can't beat a good old steamed pudding, especially when it's served with thick custard, preferably with a few lumps in it. The addition of marmalade, home-made or bought, gives the pudding the stickiness of a treacle pudding with a bit of a zing.
You can use orange marmalade, or even an orange and lemon one, if you fancy a St Clement's-theme pudding.
100g butter, softened
100g caster sugar
2 eggs, beaten
Grated zest of 1 orange
100g self-raising flour, sieved
Butter for greasing
8tbsp chunky orange marmalade, plus some extra if you prefer to serve on top
Cream the butter and sugar, by hand or in a mixing machine, until light and fluffy. Slowly add the eggs and orange zest and beat until well mixed. Gently fold in the flour until well mixed.
Grease a large, or 4 small individual pudding basins, spoon 4 tablespoons of the marmalade into the bottoms, levelling it out with the back of a spoon, then add the pudding mixture. Cover with a circle of buttered greaseproof paper, then some kitchen foil and secure tightly with a piece of string around the edge of the bowl.
Put the bowl/bowls into a saucepan with boiling water half way up the bowl, cover with a lid and simmer gently for 11/2 hours for a large one or 40 minutes for small individual ones, topping up with water if necessary.
Remove from the pan and turn out on to a serving dish. You may just need to run a knife around the edge of the pudding basin to loosen it slightly. Serve with some thick custard and some more marmalade if you wish, heated up with a little water and spooned on top.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments