Marmalade Pudding & Drambuie Custard

Marmalade Pudding 007

Marmalade Pudding

150g Fine Brown Breadcrumbs
120g Soft Brown Sugar
25g Self-Raising Wholemeal Flour (or White Self-Raising)
120g Butter, plus extra for greasing the bowl
8 Tbls Mrs Bridges Christmas Marmalade (available at the Cooking Company)
3 Large Eggs
1 Rounded Tsp Bicarbonate of Soda plus water to mix

Method

Butter a 3-pint pudding basin well. Place the breadcrumbs, flour and sugar in a large mixing bowl. 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. Whisk the eggs until frothy and beat gently into the mixture until blended together well.

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 bicarbonate of soda. Spoon the mixture into the prepared basin. Cover it with a 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.

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. Turn out on to a serving dish, slice and serve hot, with fresh cream, ice cream, or – with Drambuie Custard (recipe hereunder)

Recipe by Shirley Spear from the Guardian UK

 

Drambuie Custard

275ml Fresh Milk
275ml Fresh Double Cream
6 Egg Yolks
100g Caster Sugar
2 Tbls Drambuie Liqueur

Method

Whisk the egg yolks together with the sugar until pale, slightly thick and creamy.

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. 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 the wooden spoon, remove from the heat and pour into a bowl or jug for serving. Stir in the Drambuie, or flavouring of your choice.

Serve immediately. Alternatively, cool the custard quickly in a bowl sitting on ice and refrigerate when cold, until required.