Pudding

What You Need:

Nonstick vegetable oil spray
1 1/4 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
3/4 cup sugar
6 tablespoons unsalted butter, softened
3 large eggs
1/2 cup orange marmalade
1/4 cup light molasses
1 teaspoon grated orange peel

Sauce (Optional)

What You Need:

1 1/2 cups powdered sugar
1/2 cup unsalted butter, softened
2 tablespoons brandy
1 teaspoon grated orange peel

For pudding:

Coat the inside of an 8-cup Bundt pan with nonstick spray, then with butter. Sift flour, ginger, cinnamon, baking powder, salt, baking soda and cloves. Using electric mixer, beat sugar and butter until well blended. Beat in eggs 1 at a time, then marmalade, molasses and orange peel. Add flour mixture and beat just until blended. Place batter to prepared Bundt pan. Cover, and set aside.

Place steamer rack in large pot. Place pan on rack. Fill pot with enough water to come halfway up sides of mold. Bring water to boil, then reduce heat to medium. 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. Using oven mitts as aid, remove mold from pot. Uncover and let stand 10 minutes. Cut around top center and sides of pudding to loosen. Turn pudding out onto rack and cool 20 minutes. Cut pudding into wedges; serve with sauce.

For sauce:

Combine all ingredients in small bowl, and stir to blend well.