140g maida or all purpose flour

55g) dark brown sugar

1/2 tsp lime or lemon zest

2 teaspoons baking powder

½ teaspoon baking soda

1/2 teaspoon lime or lemon juice

½ teaspoon salt

25 grams dried good quality breadcrumbs

1 ½ teaspoons sunth or ground ginger powder

1 teaspoon ground cinnamon

½ teaspoon ground cloves or allspice

150g frozen butter, grated and then refrigerated
3 inches fresh ginger peeled finely grated and the juice squeezed from it

2 large eggs whisked

215g treacle or unsulfured dark molasses

115ml plain whole milk

Butter a 1.2-1.5-litre pudding basin or steam safe bowl. Reserve.

Combine the dried spices, brown sugar, baking powder, breadcrumbs and salt into a large bowl. Stir in the grated butter and using a hand whisk or stand mixer beat until well combined. Add beaten eggs, lime or lemon zest, ginger juice, molasses and milk.

Combine lime or lemon juice with baking soda. When it bubbles stir immediately and beat into the batter. IN 2-3 batches whisk in the flour until just combined.

Spoon into the pudding basin, leaving an inch or so from the rim to allow the pudding to expand. Wrap the pudding basin tightly with a aluminium foil. Fill water in a pressure cooker about 3-4 inches (you may need to replenish this if it runs out) Steam 45 minutes on a low flame in a pressure cooker without a whistle. If a toothpick or cake tester come out clean the pudding is cooked.

Once cooked, gently unmold the sponge pudding out of its basin and onto a serving plate.Serve hot with custard, whipped cream or vanilla ice cream.

Orange marmalade cake

Use a good quality marmalade for this that you like eating; could be bitter or tawny fine cut or coarse cut. If its coarse cut chop it into smaller pieces before adding it to the cake.


  • 200 g unsalted butter, softened
  • 4 tablespoons light brown sugar
  • 175 g granulated or castor sugar
  • 7 tablespoons thick cut marmalade finely chopped
  • 4 large cage free organic eggs lightly beaten
  • 200 g maida or all purpose flour
  • 2 tsp baking powder
  • 25 g white or black poppy seeds also called khus khus
  • 1 teaspoon cinnamon powder (or allspice or cloves)
  • 1/2 tsp powdered nutmeg or cardamom
  • 3/4 cup flaked almonds
  • For the glaze cook until thick and syrupy(optional)
  • 1 cup water
  • 1 cup fine or bitter coarse cut marmalade
  • 1/2 cup orange juice
  • juice of one lemon
  • zest of one lemon


Preheat oven to 350F and prepare lowest rung. Place another baking tray right at the top. This will prevent the almonds in the cake browning too quickly.

Sift flour and baking powder together. Grease a 9 inch cake pan with a little butter. Then line the bottom with parchment.

Cream butter and both sugars until soft and fluffy with a hand mixer or in a stand mixer on medium speed. Add beaten eggs a little at a time and beat again. Add poppy seeds and marmalade and beat to incorporate. Add flour and baking powder in 3 batches and beat on a lower speed until just incorporated. Do not over beat.

Pour into cake pan and smoothen the top. Scatter almonds all over the top of the cake. Press the almonds down gently into the batter so they settle evenly. Bake 35 minutes. Remove top tray and bake another 5-10 minutes until a toothpick inserted in the center of the cake come out clean. Let cake cool 20 minutes then unmold on to a serving tray. While it is still warm pour the warm glaze over it. Serve with tea or coffee.