Steamed apple and marmalade pudding

" We rarely eat puddings as substantial as this nowadays, but on one of those winter Sunday afternoons when the light seems to go at about 3 o’clock, there is nothing like a steamed pud for cheering you up. Their very shape cries out for a hug, their old-fashionedness provides a comforting sense of continuity, while the sponge is soothing in your mouth. Marmalade – sweet, rich and tangy – seems a perfect cold-weather ingredient as well." – Diana Henry

1. Butter a 1.2 litre (2 pint) pudding basin. Cream the butter and sugar together until fluffy. Gradually add the eggs, beating well. Using a large spoon, fold in the flour and apple, then the salt and breadcrumbs. Add enough milk to make a dropping consistency, if you need to.

2. Put the marmalade and syrup into the prepared basin, then pour in the sponge mixture. Cover with buttered baking parchment and foil, pleated in the middle to allow for expansion (see page 150), then secure it by tying with string round the rim of the basin. Make a secure handle by threading more string through the string tied round the rim.

4. Put the pudding on top of a trivet in a large saucepan and pour in boiling water. (The foil shouldn’t touch the water, or you’ll end up with a soggy pudding.) You can also cook the pudding in a large steamer. Cover the saucepan and steam for 2 hours, until firm and well risen, topping up with boiling water when needed. Remove from the heat and leave to shrink a little before turning out on to a warmed plate.

Adapted with permission from ‘Roast Figs, Sugar Snow, food to warm the soul’ by Diana Henry. It is published by Octopus Publishing and distributed by Jonathan Ball Publishers.

Find more Christmas dessert recipes here.