Marmalade Steamed Pudding

1. Pre heat oven to 160C and grease pudding moulds with a good amount of butter.
2. In a stand mixer, with a paddle attachment, cream butter and sugar until light and fluffy.
3. Add eggs one at a time on a low speed.
4. Sift in your dry ingredients and mix until just comes together to a smooth mass.
5. Spoon marmalade in bottom of mould, then carefully spoon batter in as not to let marmalade travel up the sides of the mould. Alternatively, use a piping bag to incorporate batter into mould. Fill moulds up to ¾ of the way full to allow batter to rise.
6. Cover moulds tightly with cling film and then foil.
7. Add moulds into a roasting dish and cover 2/3 with boiling water. Cover with foil as not to let water evaporate while baking. Steam for 2 hours, then remove tray and allow water to cool to room temperate before removing exterior foil.
8. Then use a palette knife to release edges, and flip onto a serving plate.
9. Serve with pouring cream, custard or ice cream.