This recipe was clipped from a magazine, no date but judging from the picture on the back I’d say this recipe is from the 1940’s or so. Recipe is typed below along with a scanned copy.

STEAMED MARMALADE PUDDING

Trim the crust from a loaf of unsliced white bread. Grate it on the coarse side of the grater, or pull it apart with a fork. Measure 5 cups fine, soft bread crumbs. Mix with 2 cups finely ground suet. Put aside. Cook together the grated rind of 2 oranges, 2/3 cup orange juice, 1/2 cup sugar and 2 cups orange marmalade. Simmer over medium heat for 15 minutes. Pour over bread crumbs and suet, and mix well. Add 1 teaspoon baking soda to 3 slightly beaten eggs. Mix into pudding mixture and pour into a well-greased 2-quart melon mold. Cover tightly. If your mold has no cover, use heavy aluminum foil. Place the mold on a rack in the steamer and steam for 3 1/2 hours. Loosen around the edges with a spatula. Unmold on a platter and serve hot with a very cold sauce. The sauce can be made ahead and chilled in the refrigerator.

GOLDEN SAUCE

Gradually add 1/2 cup sugar to 2 well-beaten egg yolks. Beat the 2 egg whites until they stand up in peaks and gradually beat in 1/2 cup sugar; fold into the egg-yolk mixture. Whip 1 cup heavy cream and flavor with 2 teaspoons vanilla. Fold in the egg mixture, and don’t stir it more than you have to. Chill it.