Ingredients

• 150g fine brown breadcrumbs
• 120g soft light brown sugar
• 25g self-raising wholemeal flour (white self-raising would do)
• 120g fresh butter, plus extra for greasing the bowl
• 8tbsp well-flavoured, coarse-cut marmalade (home made is always the best)
• 3 large eggs
• 1 rounded tsp bicarbonate of soda plus 1 tbsp water to mix

METHOD:

Butter a 3 pint pudding basin well.

Place the breadcrumbs, flour and sugar in a large mixing bowl.

Melt the butter together with the marmalade, in a saucepan over a gentle heat.

Pour the melted ingredients over the dry ingredients and mix together thoroughly.

Whisk the eggs until frothy and beat gently unto the mixture until blended together well.

Last of all, dissolve the bicarbonate of soda in 1 tablespoon of cold water.

Stir this into the pudding mixture, which will increase in volume as it absorbs the bicarbonate of soda.

Spoon the mixture into the prepared basin.

Cover it with a close-fitting lid, or alternatively, make a lid with circles of buttered greaseproof paper and foil, pleated together across the centre and tied securely around the rim of the basin.

Place the pudding basin in a saucepan of boiling water.

Cover the pan with a close-fitting lid and simmer the pudding for 2 hours.

The water will need topping up throughout the cooking period.

Turn out onto a serving dish, slice and serve hot, with fresh cream, ice cream, or - as we do at The Three Chimneys - with Drambuie Custard.