Citrus And Coconut Steamed Pudding - cooking recipe

Ingredients

1/4 cup marmalade
1 tbsp brandy
8 tbsp (1 stick) butter, chopped, at room temperature
2/3 cup sugar
3 None eggs
1 1/4 cups self-rising flour, sifted
1/2 cup flaked coconut
1 None lemon, peel finely grated and 1 tbsp juice
None None Whipped cream, to serve

Preparation

Grease a 1-quart steamed pudding mold and line bottom with parchment paper.
Place a rack or upturned heatproof saucer in the bottom of a large saucepan with a tight-fitting lid.
Combine marmalade and brandy and pour into mold. Set aside.
Beat butter and sugar in a large bowl with an electric mixer until pale and creamy. Add eggs, one at time, beating well after each addition. Fold in flour, coconut, and lemon peel and juice. Spoon mixture into mold.
Cover mold with parchment paper and foil. Secure with kitchen string. Trim edges to prevent contact with water.
Lower pudding into saucepan. Fill with enough water to come halfway up the side of the mold. Cover with lid. Bring to a simmer on medium heat. Reduce heat to low and steam 1 1/2 hours, until cooked when tested. Add water to saucepan as needed.
Let stand 5 mins. Invert mold onto serving plate. Serve warm with whipped cream.