Although I’ve often made marmalade pudding, Lord Randall’s version with chopped apricots was new to me. I have no idea who he was but his pudding is certainly a winner.

(Serves 4 to 6)

150 g self-raising flour
½ tsp baking powder
150 g butter
120 g soft light brown sugar
2 eggs
80 g dried apricots, chopped
5 tbsps thick-cut, chunky marmalade
Milk

Generously butter a 1¼ -litre pudding basin and have ready a steamer or pan of boiling water.

Sift together the flour and baking powder. Beat the butter with the brown sugar until light and fluffy, then beat in the eggs one at a time, adding a tablespoon of flour with each one.

Fold in the rest of the flour, the chopped apricots and three tablespoons of the marmalade, then stir in enough milk to give a soft mixture that drops easily from the spoon.

Put the rest of the marmalade into the bottom of the basin, add the mixture and level the top. Cover with a sheet of buttered greaseproof paper, then a sheet of foil and tie them on securely. Steam or boil the pudding for at least one-and-a-half hours.

Turn it out on to a warm serving dish and serve with lots of custard.