Little Orange Pudding Recipe

Butter, for greasing
25 ml/1.5 tbsp orange jelly marmalade (clear conserve)
300 g/11 oz/1 medium can mandarin oranges, drained, reserving the juice

100 g/4 oz/1 cup self-raising (self-rising) 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 caster (superfine) sugar

150 ml milk
Classic Custard Sauce, to serve

Method:

Grease a 1.2 liter/2 pt/5 cup pudding basin. Spoon the marmalade into the base. Arrange the 'little oranges' attractively on top. Mix the flour and breadcrumbs in a bowl with the suet and sugar. Mix with enough of the milk to form a soft, dropping consistency. Spoon over the fruit. Cover with a double thickness of greased greaseproof (waxed) paper or foil, twisting and folding under the rim to secure. 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.