Marmalade Pudding


Steamed Marmalade Pudding
Steamed Marmalade Pudding

Fed up of Christmas Pudding?  Want to try something different?  Run out of time to prepare that classy dessert? Try this amazing steamed marmalade pudding for a change.  It takes a fraction of the effort and tastes wonderful.  It also stays moist and keeps for days afterwards, so when you’re full of turkey you can rest assured that this will still be great tomorrow. Or the day after.  Or the day after that. Based on the world famous ‘Three Chimneys’ recipe, cooked by top TV chefs including Nick Nairn & Jamie Oliver, this has provided a welcome change to the Christmas menu several times over the past few years.  Well worth a try. Next step, find/make a good Ginger Preserve and make a Steamed Ginger Marmalade Pudding… Great with Whiskey & Ginger Ice Cream Serves 6-8

Ingredients

  • 3-4 slices stale wholemeal bread
  • 125 g Dark Soft Brown Sugar
  • 25g Self Raising Flour
  • 120g Butter
  • 400g best quality, coarse cut Marmalade
  • 3 large Eggs
  • 1/2 tbsp Bicarbonate of Soda

Method

  • Blitz the bread in a food processor until finely crumbed (there Should be about 150g)
  • Throw in the sugar and flour for a couple of seconds to mix in, then pour into a large bowl
  • In a pan, melt the butter then add the marmalade.  Heat gently and continue stirring to prevent the mixture from catching
  • Once the marmalade has melted, pour into the bowl on top of the breadcrumb mixture and mix together well
  • Beat the eggs and stir into the mixture
  • Finally, mix the bicarb with a little cold water and stir in to the mixture.  Mix very well and watch it start to froth!
  • Pour into a large greased pudding basin (3 pint) and cover with greaseproof paper and pleated foil and tie well (check out this link for a good way to tie up that pudding basin)
  • Place in a pan of boiling water, so that the level of water will be around 2/3 of the way up the side of the pudding bowl.  Replace the pan lid and simmer gently for 2 hours, checking periodically and topping up the water level as necessary
  • Remove from the pan, cut the string and carefully remove the foil.  Turn out onto a large plate, slice and serve.
  • Can be eaten hot or cold, can be reheated in the microwave without serious degradation
  • Serve with fresh cream, custard or Ice Cream

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