If you’re like me, you only ever associate marmalade with toast. So when I started Patisserie class and heard we’d be making a marmalade pudding? I was surprised. But it was delicious – if I do say so myself! So I suggest you come down to Kimbles, purchase this marmalde and try the recipe for yourself.
Or, just stop by and pick up a jar for your toast. Either way, it’s a fresh, fantastic, course cut, sticky marmalade that is devilishly delicious and utterly addictive. Now how can you resist?
Hot Marmalade Pudding
150g fine brown breadcrumbs
120g soft brown sugar
25g self-raising wholemeal flour
120g fresh butter, plus extra for greasing bowl (un-salted)
3 large eggs
8 tablespoonfuls well-flavored, course-cut marmalade
1 rounded teaspoonful bicarbonate of soda, plus a small amount of water to mix just before adding to pudding mixture
1. Butter a 3pint pudding basin.
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.
4. Pour the melted ingredients over the dry ingredients and mix together thoroughly.
5.Whisk he eggs until frothy and beat gently into the mixture until blended together well.
6. Last of all, dissolve the bicarbonate of soda in 1 tablespoonful of cold water. Stir this into the pudding mixture, which will increase in volume as it absorbs the bicarb. Soon the mixture into the prepared basin.
7.Cover it with a close fitting lid, or alternatively, make a lid with a circle of buttered grease proof paper and secure it with a slipknot around the edge of the basin.
8. Place the pudding basin in a saucepan of boiling water. The water should reach halfway up the side of the basin. Cover the pan with a close-fitting lid and simmer the pudding for 2 hours.- The water will need topping up throughout the cooking period.
9. Once cooked remove the lid and leave to settle for 2 minutes.
10. Gently squeeze the basin to release the pudding from the sides.
11. Remove pudding from basin and serve.
Proper egg custard, flavoured with a vanilla pod. It is traditionally served warm, poured around the pudding. Alternative flavours can be added such as Drambuie, ginger or crushed cardamom with hot or cold chocolate desserts.
272mls fresh milk (full-fat)
275mls fresh double cream
6 egg yolks
100g caster sugar
1 vanilla pod
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.
3. Pour the milk and cream on to the egg and sugar mixture and whisk together.
4. Return the mixture to the saucepan.
5. Bring to the boil very slowly, stirring all the time. As soon as it begins to thicken, or coats the back of the wooden spoon, remove from the heat and pour into a bowl or jug for serving.
6.Slice vanilla pod with a sharp knife and scrape contents into the custard.
7. Serve immediately.