Chocolate, Marmalade and Ginger Steamed Pudding | Guest Recipes | Nigella's Recipes (2024)

Chocolate and marmalade are a magnificient match in this traditional steamed pudding, made more delicious with the addition of nuggets of preserved ginger. The sponge itself is lovely and moist, and invested with a generous marmalade crown. But as it doesn't have rivers of sauce, it's best served with a jug of custard — ideally spiked with rum or whisky — alongside.

For US cup measures, use the toggle at the top of the ingredients list.

Chocolate and marmalade are a magnificient match in this traditional steamed pudding, made more delicious with the addition of nuggets of preserved ginger. The sponge itself is lovely and moist, and invested with a generous marmalade crown. But as it doesn't have rivers of sauce, it's best served with a jug of custard — ideally spiked with rum or whisky — alongside.

For US cup measures, use the toggle at the top of the ingredients list.

As featured in

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  Cocoa: An Exploration of Chocolate, with Recipes

1. Generously grease a 1.2-litre / 42-fl oz / 1.3-quart pudding basin [ovenproof bowl] with butter and line the base with a circle of baking paper. Butter a large square of foil.
2. If your marmalade is very firm, stir in some of the stem ginger syrup: what you want is a loose mixture. Spoon the marmalade into the base of the pudding basin and set aside.
3. Using a fork or balloon whisk, whisk the flour, cocoa, baking powder and salt together in a bowl.
4. In a mixing bowl or the bowl of a stand mixer, beat the butter and sugar together until pale and fluffy. Gradually beat in the eggs, adding a little of the flour mixture if it starts to curdle. Stir in the flour mixture and enough of the milk to form a soft dropping consistency. Fold in the chopped stem ginger.
5. Spoon the mixture into the basin and smooth the top. Make 2 pleats in the centre of the prepared foil, place buttered-side down and secure with string around the rim. Place an upturned saucer in a large pan and place the basin on top. Pour in enough boiling water to come one-quarter way up the side of the basin. Cover with a lid and simmer for 1¾ hours, topping up with more boiling water if necessary.
6. Carefully remove the basin from the pan, run a knife around the sides to loosen and invert onto a plate. Serve with custard or ice cream.

1. Generously grease a 1.2-litre / 42-fl oz / 1.3-quart pudding basin [ovenproof bowl] with butter and line the base with a circle of baking paper. Butter a large square of foil.
2. If your marmalade is very firm, stir in some of the stem ginger syrup: what you want is a loose mixture. Spoon the marmalade into the base of the pudding basin and set aside.
3. Using a fork or balloon whisk, whisk the flour, cocoa, baking powder and salt together in a bowl.
4. In a mixing bowl or the bowl of a stand mixer, beat the butter and sugar together until pale and fluffy. Gradually beat in the eggs, adding a little of the flour mixture if it starts to curdle. Stir in the flour mixture and enough of the milk to form a soft dropping consistency. Fold in the chopped stem ginger.
5. Spoon the mixture into the basin and smooth the top. Make 2 pleats in the centre of the prepared foil, place buttered-side down and secure with string around the rim. Place an upturned saucer in a large pan and place the basin on top. Pour in enough boiling water to come one-quarter way up the side of the basin. Cover with a lid and simmer for 1¾ hours, topping up with more boiling water if necessary.
6. Carefully remove the basin from the pan, run a knife around the sides to loosen and invert onto a plate. Serve with custard or ice cream.