KEY POINTS:
Serves 4
50g butter, plus extra for greasing
1/4 cup caster sugar
1 egg
1 Tbs marmalade, plus 1 Tbs extra
1 cup plain flour
1/4 tsp salt
1/2 tsp baking soda
1/4 cup hot milk
2 Tbs whisky
Custard to serve
1. Grease a steamed pudding basin thoroughly. Cream butter and sugar until light then add the egg and beat well.
2. Stir in 1 tablespoon of marmalade. Sift the flour and salt into the creamed mixture, and then fold in. Dissolve soda in the hot milk and add.
3. Mix the whisky with the remaining marmalade and spoon into the bottom of the basin. Spoon the pudding mixture on top. Cover with the lid, greased baking paper or foil and steam for 30 minutes. Serve warm with custard.
