Chocolate, marmalade and ginger steamed pudding

INGREDIENTS

• 175g unsalted butter, softened, plus extra to grease
• 1/2 cup (170g) marmalade
• 50g crystallised ginger, plus 2tbs ginger syrup
• 1 1/4 cup (175g) plain flour
• 45g cocoa powder
• 2 tsp baking powder
• 175g caster sugar
• 3 large eggs, lightly beaten
• 1/3 cup (80ml) milk
• Custard or ice cream, to serve

METHOD

• Generously grease a 1.2L pudding basin with butter and line the base with a circle of baking paper. Butter a large square of foil.
• Spoon the marmalade into the base of the pudding basin and set aside.
• Using a fork or balloon whisk, whisk the flour, cocoa, baking powder and a pinch of salt together in a bowl.
• In a mixing bowl or the bowl of a stand mixer with the paddle attachment, 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 ginger.
• Spoon mixture into the basin and smooth the top. Make 2 pleats in the centre of prepared foil, place buttered- side down and secure with string around the rim. Place an upturned saucer in a large pan and place 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 1 hour 45 minutes, topping up with more boiling water if needed.
• 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.