Biscuit pudding with orange jam

Description

Traditionally, pudding is steamed in a pot, so the recipe can be easily adapted to a double or slow cooker.

Cooking

Step 1

Lightly grease a 1.2 liter pudding mold with butter. Mix 1 tbsp. l. jam with molasses and zest and spread the bottom of the mold with this mixture.

Step 2

Rub the butter with sugar until soft with a mixer. With the mixer running, slowly pour in the eggs, beating thoroughly each time until smooth. Sift the flour and baking powder into the mixture and mix, gradually adding the milk and the remaining jam, until a homogeneous mass is obtained. Transfer it to the form.

Step 3

Cover the pan with a sheet of oiled greaseproof paper, oiled side down, making a slight crease in it. Cover with a sheet of foil of the same size, also making a fold on it. Pull the twine firmly under the rim of the form.

Step 4

Place a stand or an upside-down heat-resistant plate (I used a glass jar lid) in a large saucepan, and place the pudding pan on it. Pour in enough water to come up to the middle of the sides of the pan and bring to a gentle boil. Cover with a tight-fitting lid and steam for 1.5 hours, checking every half hour to see if there is enough water in the pot. (It took me exactly 2 hours to make the pudding)

Step 5

To test the doneness of the pudding, unfold the paper and foil and stick a skewer into it: it should come out clean. Invert the hot pudding onto a warmed platter and serve with cream or custard. If you have some candied oranges, sprinkle them on dessert.