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1
Grease a 1.2-litre pudding basin and scatter about a third of the raisins inside.
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2
Place the suet, cornflour, sugar, remaining raisins, breadcrumbs and marmalade in a bowl and mix together.
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3
In another bowl, mix the zest, eggs and a pinch of salt. Stir the egg mixture into the suet mixture and pour into the basin.
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4
Put together two large rectangles of greaseproof paper and a piece of foil the same size.
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5
Keeping the sheets on top of each other, fold them over in the middle so that you have a pleat in the centre.
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6
Place on top of the pudding, folding it down at the sides, to make a cover and tie tightly round the top of the bowl with string.
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7
Make a string handle so that you will be able to lift the pudding out of the saucepan easily.
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8
Trim so there is 3-4cm of covering left below the string - if it touches the water the pudding will become soggy.
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9
Set the pudding in a steamer or in a large pan of simmering water - the water should come a third of the way up the side of the pudding basin.
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10
Cover and steam gently for 2 hours. Top up with boiling water if needed.
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11
To make the sauce, put the marmalade, caster sugar and 2 tablespoons water into a saucepan and heat gently until combined. Remove from the heat and add the gin. The sauce will thicken as it cools and is best served warm or at room temperature.
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12
When the pudding is cooked, run a knife around the edge and turn out onto a plate. Pour the sauce over the top and serve with creme fraiche - its sharpness will cut through the richness of the pudding.
