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Shirley Spears' Marmalade Pudding with Drambuie Custard
A steamed wholemeal marmalade pudding served with a rich, silky Drambuie-infused vanilla custard.
Vegetarian
Dessert
Steamed Pudding
Marmalade
Drambuie
Estimated Nutrition
Calories
807
kcal / serving
4842.1 kcal total
Carbs
72.6
g
per serving
435.6 g total
Fat
52.1
g
per serving
312.4 g total
Protein
12.1
g
per serving
72.8 g total
Cook Time
125
minutes
Serves
6
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
125
g
Soft Light Brown Sugar
1
tsp
Bicarbonate Of Soda
50
g
Caster Sugar
CondimentsSauces
175
g
Marmalade
Good quality coarse cut
5
tbsp
Marmalade
Extra for drizzling
Dairy
125
g
Butter
Plus extra for greasing
3
piece
Eggs
Large free-range
300
ml
Double Cream
300
ml
Milk
6
piece
Egg Yolks
Free-range
GrainsCereals
150
g
Brown Breadcrumbs
Fine
25
g
Self-Raising Wholemeal Flour
Liquids
1
tbsp
Water
To mix
2.5
tbsp
Drambuie
NutsSeeds
1
piece
Vanilla Pod
Pod and seeds
Method
1
Grease a 1.7 litre pudding basin with a tight-fitting lid.
2
Combine breadcrumbs, flour, and sugar in a large mixing bowl.
3
Melt butter with marmalade in a pan over low heat without boiling.
4
Mix the butter and marmalade mixture into the dry ingredients thoroughly.
5
Whisk eggs until light and stir into the marmalade mixture.
6
Dissolve bicarbonate of soda in 15ml of cold water and stir into the pudding mixture.
7
Pour mixture into the basin and let stand for five minutes.
8
Cover tightly with a lid or foil secured with string.
9
Simmer in a water bath for two hours, maintaining water level halfway up the basin.
10
Place vanilla pod and seeds into a pan for the custard.
11
Add 300ml cream and 300ml milk and bring slowly to a boil.
12
Whisk egg yolks and caster sugar in a clean bowl until pale.
13
Gradually whisk the hot milk mixture into the eggs, then cook with Drambuie over low heat until thickened.
14
Turn out the pudding, drizzle with extra melted marmalade, and serve with custard.