Marmalade Pudding

Directions

1. 1
   Cream sugar and butter in mixer bowl until light and fluffy. Beat in eggs gradually.
2. 2
   Mix flour and baking powder, stir into butter mixture. Stir in milk.
3. 3
   Spread marmalade in bottom of a buttered 1-quart steamed pudding mold that has a lid.
4. 4
   Spread the batter over the marmalade and up the sides of mold. Clamp on the lid.
5. 5
   Place mold on a rack that fits into a Dutch oven or other large pot.
6. 6
   Pour in boiling water to come about up the mold.
7. 7
   Heat the water to boil again, then reduce heat to low. Cover the pot and simmer pudding gently for 1-1/2 hours, or until a wooden pick inserted in the center comes out clean. (when I made it, the 1-1/2 hours was exactly the right time). Check water now and then to make sure it has not boiled away and keep the same level, always adding boiling water.
8. 8
   Remove mold from the water and carefully remove lid. Cool in the mold on a wire rack for 30 minutes. Run a knife carefully around the edges, then invert mold onto a serving platter.
9. 9
   Cut intp slices and serve immediately with some sweetened whipped cream.
10. 10
    Serves 8 to 10.