Steamed Marmalade & Thyme Pudding

• 1 x 1.2 litre pudding basin
• Butter for greasing
• Thyme leaves (stripped from the stalk)

Pudding:

• 110g soft butter
• 110g golden caster sugar
• 2 free range eggs, beaten
• 110g self raising flour
• 25g ground almonds
• 1 tsp fresh thyme leaves
• 2 tbsp chunky marmalade

Sauce:

• 50g butter
• 50g light brown sugar
• 200ml double cream
• 1 tsp thyme leaves
• 2 tbsp chunky marmalade

Method: 

1. Put a little butter into the base of the pudding basin and sit at the back of the AGA to melt (if the basin is ceramic or glass sit on a piece of kitchen paper to protect he enamel), then brush all over the inside. Line the base with a small circle of baking parchment. Sprinkle a few thyme leaves over the base and sides.
2. Cream the softened butter and golden caster sugar until light and creamy then gradually add the beaten eggs. Fold in the flour, ground almonds, thyme leaves and marmalade, then cover with a disc of baking parchment and place the lid on. If the basin does not have a lid, place a double thickness of foil over the top of the basin and secure with string. Leave a loop of string to help lift out the hot pudding.
3. Put the basin in the AGA cast-iron casserole and pour in boiling water to come half way up the side of the basin, cover and simmer for 15-20 minutes.
4. Transfer to the AGA simmering oven and steam for 1½-1¾ hours until the pudding is cooked through. Rayburn owners, transfer to the floor of the main oven at 120ºC and steam for 1½-1¾ hours until the pudding is cooked through. Alternatively, steam on the hotplate at a medium heat.
5. To make the marmalade and thyme butterscotch sauce, melt the butter and sugar together then add the cream. Bring to the boil and simmer for 4-5 minutes until thickened slightly then stir in the thyme and marmalade.
6. Turn out the pudding onto a serving plate and pour over some of the sauce. Place the remaining sauce into a jug to serve separately.