Sticky hidden clementine marmalade pudding
- 200g Flora Spread, plus extra for greasing
- 225g Asda Thick-Cut Orange Marmalade
- 150g caster sugar
- 3 medium eggs
- Finely grated zest 2 medium oranges, plus 2tbsp juice
- 215g self-raising flour
- 2 small clementines, (about 65g each), unpeeled
Put an upturned saucer in a large saucepan. Grease a 1.2L pudding basin and spoon half the marmalade into the base.
Beat the Flora and caster sugar until creamy. Beat in the eggs, one at a time.
Fold in the rest of the marmalade with the orange zest and flour.
Put half the mixture in the basin, place the clementines in the middle (the peel will soften like marmalade and the oils will add flavour). Cover with the rest.
Cut a disc of baking paper and another of foil, both 5cm larger all round than the rim of the bowl. Put the paper on the foil then fold a pleat along the middle of both. Use to cover the pudding, paper-side down, and tie around the rim with string.
Put the pudding on the saucer in the pan and pour in enough boiling water to come halfway up the basin. Cover with a lid and simmer for 2 hrs 30 mins. Top up the water if necessary.
Carefully turn out on to a plate to serve.