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Marmalade Pudding with an Orange Infused Custard

Friday, February 10, 2017 21:18
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There is nothing my husband loves more than a steamed pudding.   He loves stodge and comfort especially in the  Winter months.  He feels the cold a lot more than I do.   I have my own layer of insulation, haha, something which he is severely lacking.  Yes, he is one of those lucky people who can more than look at tasty things and never gain an ounce.  I just have to smell them and I gain a pound.  Sadly, I do a bit more than smell . . .  but that's another story!

There is something just so wonderfully warm and comforting about a steamed pudding (dessert). They are so homey, just like a warm hug from a much beloved Gran. I don't know what it is about them . . . stodgy, yes . . . filling, yes . . . simple, yes . . . there is nothing complicated or fancy about them, but somehow they always come across really well. They are a bit like the country cousin at a city ball . . . you can't help but really warm to them and want to spend time with them, even though there are much fancier puds to be had.

The Toddster LOVES marmalade on his toast. I like it too, but not quite as much as he does. Its actually quite delicious when made into a cake or a lovely pudding such as this steamed pudding.

It's very old school dinnerish really, but Todd has very fond memories of his old school dinners, and I confess to having a certain fondness to the pudding side of things myself.

Served warm, cut into wedges, and embellished with lashings of a deliciously rich custard flavoured lightly with Grand Marnier, it went down a real treat for both of us. I cut the recipe in half and made a smaller portion as there are only two of us and it turned out beautifully.  Did you know you can buy small amounts of liqueurs like Grand Marnier at the shops?   No need to buy a whole bottle.

*Marmalade Pudding with a Grand Marnier Custard*

Serves 6

A deliciously light and moist steamed pudding filled with the tart flavour of Marmalade and served up with a sweet Grand Marnier Custard.  This pudding itself  freezes well, either whole or in individual portions.  Do not freeze the custard. This should be made fresh each time. 

150g soft brown bread crumbs (2 1/2 cups)

25g self raising whole wheat flour (1/4 cup)

120g soft light brown sugar (2/3 cup)

120g butter (8 1/2 TBS)

8 TBS marmalade

3 large free range eggs

1 rounded TBS of bicarbonate of soda

1 TBS cold water

For the Custard:
275ml of full fat milk (1 1/4 cup)
275ml double cream (1 1/4 cup)
six egg yolks (you can freeze the whites to use for meringues at a
later date)
100g caster sugar (generous half cup)

2 TBS Grand Marnier

 Butter a three pint pudding basin.  Place the bread crumbs, flour and soft light brown sugar into a large mixing bowl.  Melt the butter over gentle heat along with the marmalade.  Pour the butter mixture over the dry mixture and blend thorougly.  Whisk the eggs until they are frothy and then whisk them into the crumb mixture.  Stir together the bicarbonate of soda and the cold water.  Whisk this into the pudding mix.  It will increase in volume, but don't be alarmed.  Pour this mixture into the prepared basin.   Cover it with  two pieces of grease proof paper which you have pleated in the middle and buttered.  Tie securely around the rim of the basin.

Place the basin in the top of a double boiler over quickly simmering water.  Cover the pot and allow to steam for about 2 hours.  Check periodically to see if the water needs topping up so that the pot doesn't go dry.  When it is done a toothpick inserted into the centre should come out clean.

Make the custard during the last half hour of the pudding steaming.  Whisk the egg yolks together with the sugar in a saucepan with a heavy bottom, until pale, slightly thick and creamy.  Warm the milk and the cream together in another saucepan, just until bubbles appear around the edges.   Slowly whisk this mixture into the beaten eggs and sugar.  Bring to the boil very slowly over medium low heat, whisking constantly.  It is done when it just begins to coat the back of a wooden spoon.  Do not over cook or it will curdle.  Remove from the heat immediately and whisk in the Grand Marnier.  Keep warm.
Run a knife around the edge of the pudding basin and invert over a plate to remove.   Cut the warm  pudding into wedges to serve along with the warm custard.  Delicious!

Alternately you can flavour the custard with some vanilla extract of paste, 1 tsp should do the trick.

Note – a 3 pint pudding basin will hold about three cups.  You can also use a heat proof bowl if you don't have a pudding basin.  Also, if you don't have a double boiler you can place a metal trivet in the bottom of a large saucepan and place the bowl on top of that prior to adding boiling water to come partially up the sides of the bowl, no more than an inch.  Check frequently to top it up as the water evaporates.

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen


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