Wintery Marmolada steamed puddings with ginger

These are really what you need when the temperature is dropping below 3 degrees celsius at night time. Especially if you are a cold-blooded, warm weather-loving girl. I seem to spend my whole life with goosebumps so this weather is not helping. There was actually ice on the grass at the hospital on friday. Ice. In Perth. Luckily these puddings warmed me up from inside my tummy (or abdomen as we are told to refer to it as).

They are steamed puddings so need little hats with pleats put onto the moulds - this is quite fiddly. You need three hands to do this so get a friend or (one-armed mum) to help you.

I had a taste with ice cream. Original recipe calls for custard. Whatever tickles your fancy really.

The 1/2 cup moulds sounds small - but do not be sucked into making bigger ones - they are super rich (and super tasty).

Thanks to Gourmet Traveller Annual Cookbook 2007.

Makes 8 delicious puddings

200g soft unsalted butter

200g brown sugar

3 large eggs

80g glace ginger, coarsely chopped (try to source some nice glace ginger from a deli)

Finely grated zest of two oranges

200g self-raising flour

1/4 tsp ground ginger

1/3 cup orange marmalade

Preheat the oven to 180C. Butter 8, 1/2 cup capacity dariole moulds (small metal moulds). Divide the marmalade up between the moulds - about 1 tsp per mould, use it all.

Cream the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. Add the glace ginger and orange zest. Sift over the flour and ginger and gently fold into the eggs.

Divide batter among dariole moulds. Fill to the top and then smooth them over.

Make a little top out of baking paper. Put a pleat in the paper to allow for rising. Tie up with kitchen string to secure.

Place in a roasting pan. Put them on the shelf in the oven and then pour in boiling water to come halfway up the sides of the small pans.

Bake for 30 minutes or until cooked through when tested with a skewer (logistically I don't know how you would do this without unwrapping one or making a hole in the paper).

Puffed up, looking delicious.

Pull out of the water, stand for 5 minutes, then invert onto serving plates. If you want them to stand up nicely on the plate you may have to cut the top to make them flat.

We made these in the morning and Mum is taking them to a friend's house for dessert tonight. We are planning on reheating them in a bain marie at 180C for 10 minutes.