As I write the rain spatters on the glassy pavements and the main view from my desk is monotone grey. The horse chestnut across the road is drooping with ever yellowing leaves and the grass on the front lawn is lush iridescent green from late summer downpours. Autumn is here and it is time to unfold the blankets from the cupboard on the landing.
I`m warding off the incursion of the 5:2 diet in our household with a hearty steamed pudding from Pure Style Recipes for Everyday.
You, blog readers will enjoy it too, if you`re faint from more New Year diet nonsense.
Marmalade steamed pudding
(makes 4 small puddings)
This is a delicous combination of the bitter flavour of the orange and the sweetness of the sponge. Substitute the marmalade with golden syrup for an even stickier and sweet comfort pudding.
100g unsalted butter
100g caster sugar
2 eggs beaten
100g self-raising flour
8 tbsp marmalade
Inn a mixing bowl, cream the butter and sugar. Add the beaten eggs. Fold in the flour. Grease 4 individual pudding moulds and put a tablespoon of marmalade at the bottom of each.
Add the mixture and cover with greaseproof paper lids tied with string, or a piece of foil fitted tightly. Stand in 2.5cm of water in a roasting tin and place in an oven preheated to 180C for 50 minutes , until risen. Turn out the puddings into serving bowls.
Heat the remaining marmalade in a pan, pour a tablespoonful over the top of each pudding and serve.