Ingredients:

1 tsp Melted Butter

60g Seedlees Raisins

115g Fresh White Breadcrumbs

80g Atora Vegetable Suet, Shredded

25g Cornflour

75g Tate + Lyle Demerara Sugar

75g Chivers Tangy Marmalade

Finely Grated Rind of 1 Lemon

2 Eggs

Sauce:

60g Sugar

100ml Water

Finely Grated Rind of 1 Lemon

1 tsp Cornflour

100ml Sherry or Madeira

1 tbsp Butter

Preparation:

1. Prepare a stemer or a large pot half filled with boiling water. Brush the inside of a 1.2 litre pudding basin with the melted butter and sprinkle with about half the raisins.
2. Mix together the remaining raisins, fresh breadcrumbs, shredded suet, cornflour, sugar, marmalade and the lemon rind.
3. Beat the eggs and stir thouroughly into the mixture, mixing evenly.
4. Spoon into the prepared basin and level the surface. Cover with a pleated sheet of greaseproof paper and a layer of pleated foil, sealing the edges thoughly.
5. Steam or boil the pudding for 1 1/2 hours, checking occasionally to make sure the water does not boil dry.
6. Meanwhile, to make the sauce, dissolve the sugar in the water in a pot over a low heat. Add the lemon rind and simmer gently for about 10 minutes, then remove the lemon rind.
7. Mix the cornflour with a little of the sherry or Madeira to a smooth paste, then stir into the liquid in the pot.
8. Stir until boiling, then add the remaining sherry or Madeira with the butter and simmer for 2-3 minutes, stirring until the sauce is smooth and glossy.
9. Turn the pudding out onto a serving plate and serve hot with wine sauce poured over it.