Hot Marmalade Pudding with Drambuie Custard; Shirley Spear, owner of The Three Chimneys, Isle of Skye.
METHOD For the marmalade pudding:
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 onto a serving dish, slice and serve hot, with fresh cream, ice cream, or Drambuie custard.
For the Drambuie custard:
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 onto 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 the 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.
Ingredients Serves 4 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 tbsp of well-flavoured, coarse-cut marmalade (homemade is always best!) 3 large eggs 1 rounded teaspoon of bicarbonate of soda, plus water to mix For the Drambuie custard: 275ml fresh milk 275ml fresh double cream 6 egg yolks 100g caster sugar 2tbsp of Drambuie liqueur
|Printer friendly Cite/link Email Feedback|
|Publication:||Daily Record (Glasgow, Scotland)|
|Date:||Nov 17, 2018|
|Previous Article:||STARS; ASTROLOGER JUSTIN TOPER ON YOUR WEEKEND AHEAD.|
|Next Article:||ON-WINE SHOPPING.|