Dessert Recipes - Little Orange Pudding Recipe

Ingredients

• butter for greasing

• 25ml/1 1/2 tbsp orange jelly marmalade (clear conserve)

• 300ml/11 oz /1 medium can mandarin oranges, drained, reserving the juice

• 100 g/4 oz/1 cup self-raising flour

• 100 g/4 oz/2 cups fresh soft white breadcrumbs

• 100 g/4 oz/1 cup shredded (chopped) vegetable suet

• 75 g/3 oz/1/3 cup caster (superfine) sugar

• 150 ml/2/3 cup milk

• Classic Custard Sauce, to serve

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Method:

1. Grease a 1.2 liter/5 cup pudding basin. Spoon the marmalade into the base. Arrange the 'little oranges' attractively on top.

2. Mix the flour and bread crumbs in a bowl with the suet and sugar. Mix with enough of the milk to form a soft, dropping consistency.

3. Spoon over the fruit. Cover with a double thickness of greased greaseproof (waxed) paper or foil, twisting and folding under the rim to secure.

4. Steam for 2 hours. Loosen the edge and turn out on to a warmed serving dish. Serve hot with the reserved mandarin juice and Classic Custard Sauce.