Marmalade Pudding

Marmalade Pudding

From Time/Life's Foods of the World - The Cooking of the British Isles, 1969:

To serve 6 to 8:

5 tablespoons butter, softened

1 cup all-purpose flour

1.5 teaspoons baking powder

1/2 teaspoon ground cinnamon

1.4 teaspoon salt

2/3 cup sugar

2 eggs, lightly beaten

1/4 cup milk combined with ¼ cup water

1 teaspoon finely grated orange peel

1 teaspoon vanilla extract

1 cup orange marmalade, preferably imported Seville orange marmalade

Preheat the oven to 350°F.Using a pastry brush, coat the bottom and sides of a 9-by-5-by-3-inch loaf pan with 1 tablespoon of the softened butter. Sift the flour, baking powder, cinnamon and salt into a small bowl, and set aside.

In a large mixing bowl, cream the remaining 4 tablespoons of butter and the sugar together, beating and mashing them against the sides of the bowl with a spoon until they are light and fluffy. Beat in the eggs. Then beat in the sifted flour mixture, ¼ cup at a time, moistening the mixture after each addition with a little of the combined milk and water. Continue beating until all the ingredients are combined and the batter is smooth. Then beat in the orange peel and vanilla.

Stirring constantly, melt the marmalade over low heat in a small pan; then pour it into the loaf pan. Pour in the batter, and bake in the middle of the oven for 40 to 50 minutes, or until a cake tester inserted in the center of the pudding comes out clean.

Cool the pudding in the pan for about 10 minutes. Then run a long, sharp knife around the inside edges of the pan. Place an inverted serving plate over the pan and, grasping the pan and plate firmly together, quickly turn them over. The pudding should slide out easily. Serve warm, accompanied, if you like, with hot custard sauce:

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