Angie’s Marmalade Recipe:
150g fine brown breadcrumbs
120g soft brown sugar25g self raising flour
120g butter
8 tbsp marmalade (homemade is best)
3 large eggs
1 rounded tsp bicarbonate soda + 1 tbsp water to mix
Method:
Butter a three pint pudding dish; place the breadcrumbs, flour, and sugar in a mixing bowl. Melt the butter together with the marmalade in a saucepan over a gentle heat. Pour the melted ingredients into the dry and mix together. Whisk eggs until frothy and beat gently into the mixture. Last blend the bicarbonate of soda with the water and add to mix. Pour mixture into basin and Cover with grease proof paper and tin foil, or whatever method you use to steam a pudding. Place the pudding into a saucepan of boiling water and place a lid on, steam for two hours.
Take two red grapefruit and with a serated knife remove skin. Now segment the grapefruit into a bowl. You now have a lovely breakfast. Place everything else into a large saucepan. Take two lemons, halve and squeeze juice, put all in with the red grapefruits and cover with cold water to ¾ inches above fruit. Now simmer for an hour until soft. Let the mixture cool, then blend with a hand blender until smooth. Now add 8 tbsp of brandy whiskey or any alcophol you like, stir well, pour mixture into an old ice cream tub or similar and leave in fridge for 1 week.
