Created by ForeverMama on July 8, 2017
Step 1: Bring the water, sugar and lemon zest to the boil in a saucepan. Turn the heat down to a simmer and cook for 10-15 minutes.
Step 2: When reduced down by a third, stir in the butter.
Step 3: Mix together the cornflour and the lemon juice to form a paste. Add the wine to the saucepan, then the lemon and cornflour paste.
Step 4: Bring the sauce back to a simmer and cook until thickened and smooth. Put aside. You can reheat this later.
Step 5: Mix all the dry ingredients in a large bowl, apart from the handful of raisins. Pour in the beaten eggs and marmalade and mix together.
Step 6: Grease a 1-litre pudding basin and sprinkle in the handful of raisins on the bottom.
Step 7: Pour the cake mixture on top. Cover with baking parchment and tin foil and tie up to seal the pudding.
Step 8: Boil or steam in a pan for 1 ½–2 hours, checking the water level from time to time and topping up if needed.
Step 9: Remove and serve with the lemon sauce.