Ingredients:
180g breadcrumbs
3 eggs, separated
1 tbsp Dundee marmalade
300ml milk
90g sugar
2 tbsp seedless raisins
custard, to serve
Method:
Bring the milk to a boil then pour over the breadcrumbs in a bowl and set aside to cool. In a separate bowl, beat together the egg yolks and sugar until pale and creamy. Add the marmalade and beat in then pour this mixture into the breadcrumb mix.
Beat the egg whites until stiff then fold into the breadcrumb mix. Butter a pudding basin and decorate the outside with the raisins. Carefully pour in the breadcrumb mix then cover either with a tight-fitting lid or buttered greaseproof paper. Cover with a double layer of kitchen foil then place in a steamer and cook for 90 minutes, or until set.
When done, remove the pudding from the steamer and set aside to cool for a few minutes. Remove the lid, invert onto a plate and serve accompanied by hot custard.
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