Hot Marmalade Pudding
with Drambuie Custard
By Shirley Spear, Owner of the Three Chimneys, Skye
For more information, see: www.threechimneys.co.uk
Serves 4
Ingredients
For the marmalade pudding
150g fine brown breadcrumbs
120g soft brown sugar
25g self-raising wholemeal flour
120g fresh butter, plus extra for greasing the bowl
8 tablespoons of well-flavoured, coarse-cut marmalade (homemade is always best)
3 large eggs
1 rounded teaspoon of bicarbonate of soda, plus water to mix
Method:
1 Butter a three-pint pudding basin well.
2 Place the breadcrumbs, flour and sugar in a large mixing bowl.
3 Melt the butter together with the marmalade in a saucepan over a gentle heat. Pour the melted ingredients over the dry ingredients and mix together thoroughly.
4 Whisk the eggs until frothy and beat gently into the mixture until blended together.
5 Dissolve the bicarbonate of soda in 1 tablespoon of cold water. Stir this into the pudding mixture, which will increase in volume as it absorbs the bicarbonate of soda.
6 Spoon the mixture into the prepared basin. Cover it with close-fitting lid, or alternatively, make a lid with circles of buttered greaseproof paper and foil, pleated together across the centre and tied securely around the rim of the basin.
7 Place the pudding basin in a saucepan of boiling water. The water should reach halfway up the side of the basin. Simmer the pudding for 2 hours. The water will need topping up throughout the cooking period.
8 Turn out on to a serving dish, slice and serve hot, with fresh cream, ice cream, or Drambuie custard.
INGREDIENTS
For the Drambuie custard
275ml fresh milk
275ml fresh double cream
6 egg yolks
100g caster sugar
2 tablespoons of Drambuie liqueur
Method:
1 Whisk the egg yolks together with the sugar until pale, slightly thick and creamy.
2 Gently warm the milk and cream until it is just beginning to bubble. Pour the milk and cream on to the egg and sugar mixture and whisk together.
3 Return the mixture to the saucepan. Bring to the boil very slowly, stirring all the time. As soon as it begins to thicken, or coats the back of wooden spoon, remove from the heat and pour into a bowl or jug for serving.
4 Stir in the Drambuie, and serve immediately. Alternatively, cool the custard quickly in a bowl sitting on ice and refrigerate when cold, until required. The custard can be used cold for assembling a trifle, serving with frozen or chilled desserts, or reheated carefully for serving with a hot pudding.
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