100g fine brown breadcrumbs
80g soft brown sugar
10g wholemeal or white self-raising flour
80g fresh butter, plus extra for greasing the bowl
6 tbs marmalade, homemade if possible
2 large eggs
1 level teaspoonful bicarbonate of soda plus water to mix
If you are making this away from home you can carry the breadcrumbs, sugar and flour in a bag together. Also measure the butter and marmalade into a jam jar so that it’s about half full.
Light your fire in the firepit.
Place 2-3 flat stones on the bottom of your kotlich, this is so your pudding basin won’t be standing on the hot bottom of the kotlich. Fill with 15cm water and hang over the fire to heat up. Place the jam jar with the butter and marmalade into the water (lid on) so that the butter melts then remove and stir to combine with the marmalade.
Butter a 2-pint pudding basin.
Put the breadcrumbs, flour and sugar in a large mixing bowl. Pour the melted ingredients over the dry ingredients and mix together thoroughly. Whisk the eggs until frothy and add to the bowl mixing until blended together well.
Last of all, in a cup dissolve the bicarbonate of soda in 1 tablespoonful of cold water. Stir this into the pudding mixture, it will increase in volume as it absorbs the bicarbonate of soda. When thoroughly mixed, spoon into the prepared basin.
Cover it with a close-fitting lid, or alternatively, make a lid with circles of buttered greaseproof paper and foil, pleated together across the centre and tied securely around the rim of the basin. Make a handle so that you will easily be able to lift it out. Place the pudding basin in the kotlich of gently boiling water. The water should reach just over halfway up the side of the basin. If your kotlich has a lid put it on or fashion a temporary one with sticks and foil and simmer the pudding for 2 hours. The water will probably need topping up throughout the cooking period.
Turn out on to a serving plate, slice and serve hot, with fresh cream or ice cream.