22 oct

Marmalade Pudding

Mrs Hanstock, Quandialla Branch

SERVES 6–8

125 g (½ cup) butter

75 g (¹/₃ cup) caster sugar

90 g (1½ cups, lightly packed) fresh breadcrumbs

2 eggs, well beaten

320 g (1 cup) marmalade, flavour of choice

Preheat oven to 180°C. Lightly grease and flour a 25 x 4 cm deep pie dish.

Using an electric beater, beat the butter and sugar in a bowl until light and creamy. Add the breadcrumbs, eggs and half the marmalade and beat well.

Spoon the mixture into the baking dish. Bake for 30 minutes, or until cooked through.

Heat the remaining marmalade in a saucepan with a little water over medium heat, stirring until the marmalade and water have combined to form a sauce. Simmer until ready to serve the pudding.

Serve Marmalade Pudding topped with hot marmalade sauce.