Shirley Spears' Marmalade Pudding

• 125 g butter, plus extra for greasing
• 150 g fine brown breadcrumbs
• 25 g wholemeal self-rising flour
• 125 g soft light brown sugar
• 175 g good quality course cut marmalade, plus
• 5 tablespoons extra marmalade
• 3 large free-range eggs
• 1 teaspoon bicarbonate of soda
• 1 tablespoon water, to mix

1. For the pudding, grease a 1.7 litre/3 pint pudding basin with a tight-fitting lid.
2. Place the breadcrumbs, flour and sugar into a large mixing bowl.
3. Melt the butter with the marmalade in a pan over a low heat, but do not boil.
4. Pour the butter and marmalade mixture into the bowl of dry ingredients and mix together thoroughly.
5. Place the eggs into a bowl and whisk until light, then stir into the marmalade mixture until well combined.
6. Dissolve the bicarbonate of soda in a tablespoon of cold water.
7. Add to the pudding mixture and stir well.
8. The mixture will increase in volume as it absorbs the bicarbonate of soda.
9. Transfer the mixture to the prepared pudding basin and leave to stand for five minutes.
10. Cover with a close fitting lid, or kitchen foil tightly secured with kitchen string.
11. Carefully place the pudding basin into a pan of boiling water - the water should reach halfway up the side of the pudding basin.
12. Simmer the pudding for two hours.
13. The water level may need to be topped up during the cooking period.
14. To serve, uncover the pudding and turn it out onto a serving dish.
15. Melt five tablespoons more of the marmalade in a pan, then drizzle over the pudding.

butter, brown breadcrumbs, wholemeal selfrising, brown sugar, extra marmalade, freerange eggs, bicarbonate of soda, water

Taken from www.food.com/recipe/shirley-spears-marmalade-pudding-343593 (may not work)