Marmalade Pudding

Preparation info

  • Difficulty


  • Serves

    4 to 6

    , with some left over to eat cold

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Another family favourite that brings back fond memories of my childhood.


  • 4 oz (125 g) self-raising flour
  • Pinch salt
  • 4 oz (125 g) shredded suet
  • 4 oz (125 g) fresh breadcrumbs
  • 1 oz (25 g) brown sugar
  • 6 oz (175 g) marmalade
  • Milk


Sieve together the flour and salt. Add the suet, crumbs and sugar and mix thoroughly. Add the marmalade and stir well into the dry ingredients with a little milk to make a fairly stiff dough. Pour into a well-greased 1 lb (500 g) pudding basin until it is two thirds full. Cover with greased paper and a lid and steam for 2½ hours. Serve hot with home-made English custard.