Method:-

• Use the butter to grease a two-litre china pudding basin. Spoon half the marmalade and all the golden syrup into the bottom and give it a stir.
• In a big mixing bowl, combine the dry ingredients – flour, baking powder, pieces of torn bread, suet, sugar, poppy seeds and salt.
• Separately, in a smaller bowl, whisk the eggs, vanilla essence, milk and the last of the marmalade. Make a well in the middle of the dry ingredients and pour the egg mix in, gradually combining to make a smooth batter.
• If the batter has come out very thick, add a splash more milk to loosen it up a touch, to what is called "dropping consistency". Then ladle it on top of the marmalade in the bottom of the basin.
• Loosely cover with greaseproof paper and then a layer of foil and secure with string just under the lip of the basin (the greaseproof stops it sticking and the foil stops water getting in).
• Arrange a few pastry cutters, or spoons or anything metal and reasonably low, in the bottom of a saucepan big enough to hold the basin, plus water to come about halfway up. Don't worry if you can't get a lid on – tight-fitting foil is OK too.
• Sit the basin on your metal arrangement, pour in hot water to halfway up, cover with a lid/tight foil and bring to a boil. Once you see steam, turn it down to a simmer and, apart from checking the water level every now and then, forget about it for two hours.
• Turning it out is simple and impressive – just run a knife around the edge, and turn upside down.

Note:-

C.Mict10