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1
Combine all ingredients in small bowl; stir to blend well.
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2
(Can be made 4 days ahead.
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3
Cover and refrigerate.
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4
Bring to room temperature before serving.)
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5
Coat inside and center tube of 6- to 8-cup pudding mold or Bundt cake pan with nonstick spray, then generously with butter.
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6
Sift flour and next 6 ingredients into medium bowl.
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7
Using electric mixer, beat sugar and butter in large bowl until well blended.
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8
Beat in eggs, 1 at a time, then marmalade, molasses and orange peel.
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9
Add flour mixture and beat just until blended.
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10
Transfer batter to prepared mold.
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11
Cover mold tightly with foil.
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12
Place steamer rack in large pot.
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13
Place pudding mold on rack.
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14
Fill pot with enough water to come halfway up sides of mold.
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15
Bring water to boil.
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16
Reduce heat to medium.
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17
Cover pot and steam pudding until tester inserted near center comes out clean, adding more boiling water as needed to maintain level, about 1 hour 15 minutes.
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18
Using oven mitts as aid, remove mold from pot.
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19
Uncover and let stand 10 minutes.
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20
Cut around top center and sides of pudding to loosen.
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21
Turn pudding out onto rack and cool 20 minutes.
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22
(Can be made 1 day ahead.
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23
Cool completely.
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24
Return to mold; cover and chill.
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25
Resteam 45 minutes to heat through, then turn out of mold.)
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26
Transfer pudding to platter.
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27
Cut pudding into wedges; serve with sauce.
