Name: Basic steamed sponge pudding*
Yield: 6–8 Servings
Cuisine: Scottish
Ingredients: 1 tablespoon Seville orange marmalade; ½ oz (12 g) butter, melted (⅛ stick); 12 large Californian raisins; 2 tablespoons Seville orange marmalade, finely chopped; 4 oz (125 g) unsalted butter (1 stick); 2 eggs; 3 tablespoons fresh orange juice; 1 tablespoon lemon juice; Milk to mix; 6 oz (175 g) self-raising flour (1½ c); 4 oz (125 g) castor sugar (½ c); Zest of a lemon

Preparation info

6–8
Servings

Difficulty
Medium

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

Pudding

½ oz (12 g) butter, melted (⅛ stick)
1

Method

Preparing the Cooking Pot and Pudding Bowl

Pour enough cold water into a large cooking pot to come half-way up a 2pt (11, 5 c) pudding bowl. Place a grid in the base to keep the bottom of the bowl off the direct heat. A steamer may also be used – this has the advantage of holding the pudding above the boiling water and therefore preventing any water boiling