Steamed Cranberry Pudding with Orange Marmalade Sauce

Level Easy
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  • Ingredients for Steamed Cranberry Pudding with Orange Marmalade Sauce
  • 1 cup of plain flour, sifted
  • 1/2 tsp of sea salt
  • 2 tsp of baking powder
  • 1/3 cup of light brown sugar
  • 1/2 cup of fresh sour dough bread crumbs
  • 2/3 cup of shredded suet
  • 1 cup - 1 1/4 cups of chopped dried cranberries
  • 1 egg beaten
  • 1/3 cup of milk
  • Orange marmalade sauce
  • 1 cup of the best quality orange marmalade
  • 1 1/2 oz. Cointreau
  • 4 mint leaves chopped
Directions
  1. Lightly butter 6 medium dariole moulds.
  2. Combine the flour, salt, baking powder, sugar, breadcrumbs, suet and cranberries.
  3. Mix the milk with the eggs.
  4. Add the beaten eggs and milk to the dry ingredients to form a batter.
  5. Divide the batter between the buttered moulds and cover with buttered aluminium foil.
  6. Place in a steamer and steam for 1 1/2 hours.
  7. Orange marmalade sauce
  8. Boil the marmalade with the cointreau, and add the mint.
  9. Serve the steamed pudding with the orange marmalade sauce, clotted cream and mint sprigs, dusted with icing sugar
  • Ingredients for Steamed Cranberry Pudding with Orange Marmalade Sauce
  • 1 cup of plain flour, sifted
  • 1/2 tsp of sea salt
  • 2 tsp of baking powder
  • 1/3 cup of light brown sugar
  • 1/2 cup of fresh sour dough bread crumbs
  • 2/3 cup of shredded suet
  • 1 cup - 1 1/4 cups of chopped dried cranberries
  • 1 egg beaten
  • 1/3 cup of milk
  • Orange marmalade sauce
  • 1 cup of the best quality orange marmalade
  • 1 1/2 oz. Cointreau
  • 4 mint leaves chopped
Directions
  1. Lightly butter 6 medium dariole moulds.
  2. Combine the flour, salt, baking powder, sugar, breadcrumbs, suet and cranberries.
  3. Mix the milk with the eggs.
  4. Add the beaten eggs and milk to the dry ingredients to form a batter.
  5. Divide the batter between the buttered moulds and cover with buttered aluminium foil.
  6. Place in a steamer and steam for 1 1/2 hours.
  7. Orange marmalade sauce
  8. Boil the marmalade with the cointreau, and add the mint.
  9. Serve the steamed pudding with the orange marmalade sauce, clotted cream and mint sprigs, dusted with icing sugar