LORD RANDALL'S PUDDING

Steps:

• tbsp. unsalted butter, softened
• 1/4 cups flour
• tsp. baking soda
• 3 cup lightly packed brown sugar
• egg
• 4 cup milk
• cup coarsely chopped dried apricots
• 4 cup thick dark-orange marmalade
• Grease a 4-cup ceramic or glass pudding mold with 1 1/2 tbsp. of the butter. Line the bottom of the mold with parchment paper, then grease with 1/2 tbsp. of the butter and set aside. Grease one side of a 1-foot length of heavy foil with 1 tbsp. of the butter and set aside. Sift together flour and baking soda in a small bowl and set aside.
• Beat the sugar and remaining 11 tbsp. of the butter in a medium mixing bowl with an electric mixer on medium speed until light and fluffy, 3-5 minutes. Beat in the egg, then the milk. Reduce speed, add the reserved flour, and beat, scraping the sides of the bowl with a rubber spatula, until mixture is just combined. Stir in apricots, then 1/2 cup of the marmalade until well combined.
• Transfer batter to the prepared mold, cover tightly with the buttered foil, and place on a rack in the bottom of a large deep pot. Add enough hot water to come halfway up the sides of the mold. Cover, bring water to a gentle simmer over medium-low heat, and steam pudding until a toothpick inserted in the center comes out clean, 2-2 1/2 hours. Remove pudding from simmering water, discard foil, and set aside to cool for 15 minutes. Meanwhile, heat remaining 1/4 cup of the marmalade in a small saucepan over medium-low heat until syrupy, 1-2 minutes. Invert mold onto a serving plate, unmold pudding, then discard parchment. Spoon heated marmalade over top of pudding. Serve pudding warm, with custard sauce, if you like.