Batter:
1 cup sifted all purpose flour (128 gm)
2 tsp (10 ml) baking powder
1/4 tsp salt (1.25 ml)
4 tbsp marmalade (60 ml)
1 cup breadcrumbs (45 gm)
1/2 cup (125 gm) butter or margarine
2 tbsp (30 ml) white sugar
2 large eggs, beaten
milk to mix
Sauce:
3 tbsp marmalade (45 ml)
1/2 cup water (125 ml)
juice of 1 lemon
2 tbsp white sugar (30 ml)
2 tbsp cornstarch (30 ml)
Sift together the flour, salt and baking powder. Cut in the margarine or butter and then add the breadcrumbs. Mix well. Add egg, marmalade and enough milk to give a soft dropping consistency.
Pour mixture into a greased pudding basin or bowl and cover with a double sheet of waxed or parchment paper. Tie securely around the top of the bowl with butcher's twine.
Place bowl into large pot such as a Dutch Oven with enough water to reach half way up the exterior of the bowl.
Bring to the boil and steam (covered) on low heat for two hours. Turn out onto a plate and top with the marmalade sauce before serving with custard.