WELCOME to a new feature for The County Gazette.

This culinary delight will be provided to you each Friday by Richard Guest, the head chef at Augustus Restaurant in Taunton.

This week: Steamed marmalade pudding, Grand Marnier egg custard.

This is The West Country:

Talking about this recipe, Richard said: "In my early years in the kitchen, 31 years ago.

"Winter was a pretty bleak place for ingredients in Yorkshire. Kale was fed to animals and a star fruit blew your mind!!

"Only the elite Hotels and households got to see more glamorous imported ingredients in the winter months.

"These days though, we are blessed with all manner of wonderful ingredients all year; whether locally grown or shipped from afar.

"Every morning, without fail you will find me in our local greengrocers, Granny Smiths; buying my fruit and veg for the day.

"Whatever the local growers aren’t producing we purchase daily from here, and it’s a great way of keeping on top of your seasonality when perusing the shelves of beautiful fruit and veg.

"So when I spotted the Seville oranges,famed for their bitterness and hunted by preserving fanatics world over.

"I grabbed a couple of kilos and instantly my menu is installed with a seasonal feeling with a steamed marmalade suet pudding, perfect for taking the chill from your bones.

"All though we make our own preserves at Augustus and you are welcome to do so, for purpose of ease of use we will use a descent quality shop bought."

Ingredients

- 1 jar Seville marmalade

- 150g self-raising flour

- 10 g baking powder

- 75g suet

- 75g sugar

- Zest of 1 orange

- 1/2 a tsp ground ginger

- 2 eggs

- 100 ml whole milk.

How to do it:

Sift the flour, bk powder and ginger together, then toss in the suet and sugar so as not to break up the suet.

Beat the eggs, milk and zest together, then gradually and gently fold into the dry mix, being careful not to over mix.

It should be harmonious like a cake mix. Grease 6 individual pudding mould and drop in a tbs of Seville marmalade in each.

Spoon in the sponge mix to half way, and cover with greased tin foil. Steam for 30 minutes in a preheated steamer.

For the custard

- 90g sugar

- 12 egg yolks

- 400 double cream

- 400 whole milk

- Grand Marnier to taste.

How to make the custard:

Cream the eggs and sugar. Poor over hot milk cream and booze then in a Bain Marie stir until it coats the back of a spoon. do this while the puds are steaming.

Both can be made in advance and steamed when needed, the custard will need to be reheated on a very low heat as it will curdle other wise.