Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, marmalade suet pudding. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Marmalade suet pudding is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Marmalade suet pudding is something which I have loved my whole life.
Making marmalade pudding can take up to two hours and requires steaming for much of this time. An oven-safe container is lightly smeared with butter or greaseproof paper, and a thin layer of. How to Make Marmalade Pudding-A great dessert in the English tradition.
To get started with this particular recipe, we must first prepare a few components. You can cook marmalade suet pudding using 6 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Marmalade suet pudding:
- Take 6 oz self raising flour
- Prepare 3 oz suet (vegetarian is o.k.)
- Take 3 oz soft brown sugar (light or dark, your preference)
- Get 5 Tablespoons marmalade (lemon, lime,orange or ginger)
- Prepare 2 lightly beaten eggs
- Take 1-2 tablespoons milk
Quarter of a pound of beef suet. The rind and juice of one lemon. Spoon the marmalade into the base of the pudding basin and tip in the batter. Place the pudding in a saucepan just larger than the basin and fill with hot water to three-quarters of the way up the basin.
Instructions to make Marmalade suet pudding:
- Place flour in mixing bowl, add suet and sugar, stir to mix.
- Stir in 2 tablespoons of the marmalade, the eggs and the milk to form a soft mixture.
- Put the rest of the marmalade into the bottom of a well greased 2 pint pudding basin. Pour on the mixture, smooth the top and cover with a circle of greaseproof paper. Cover with foil, tied tightly around the rim
- Put 2 pints of boiling water into pressure cooker, along with trivet, put the pudding onto trivet, put on lid, without weights, steam for 25 minutes (this allows it to rise)
- Then Cook on low pressure for 30 minutes.
- Remove from heat. Allow to de-pressurise at room temperature.
- Remove basin from pan, remove foil and paper, invert on to warm plate, cut into portions and serve with lashings of custard.
- You can use jam (preferably raspberry !) or golden syrup in place of marmalade.
Classic bread pudding with the addition of marmalade. Run a knife along the outside edge of the pan and invert onto a serving platter. When it comes to comfort food, you just can't beat a traditional, steamed suet pudding like this one. It takes a little while to cook but is very simple to put together. A feather-light fruity marmalade steamed sponge pudding recipe filled with childhood memories.
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