Marmalade Pudding with Burnt Whiskey Sauce

Serves 8 Source:  Ireland

For those who love marmalade, this is a dreamy dessert. Again, this is a steamed pudding that is rather moist and cake-like in texture. It is NOT an American style custard pudding.

Pudding:

9 oz butter      250 grams 6 oz sugar (caster)     250 grams 1 large orange         6 Tbs Thin-cut orange marmalade, divided   90 ml 3 large eggs         6 oz self-raising flour     175 grams

Sauce:

3 oz butter     85 grams 3 oz sugar (caster)             85 grams 3 Tbs whiskey     45 ml     Remaining orange juice from pudding       2 Tbs Thin-cut orange marmalade     30 ml 1 large orange, peeled & segmented

Preheat oven to 350°F [175°C]
Grease eight 5-ounce [150 ml] pudding molds and dust with flour.
Divide 4 Tbs [60 ml] of the marmalade into the molds.

Pudding:

Grate rind from the orange and squeeze the juice (measure 2 Tbs [30 ml] for pudding and save remaining for sauce).

Cream butter and sugar.
Add the rind.
Add the eggs one at a time.
Beat well.
Fold in flour, remaining 2 Tbs  [30 ml] marmalade, & 2 Tbs [30 ml] orange juice.

Divide the sponge into the molds.
Cover with foil and place in a steamer or double boiler into the oven for 40-45 minutes or until firm to the touch.

Sauce:

Melt butter and sugar until golden brown, about 5 minutes.
Add whisky and remaining orange juice.
Boil and simmer until syrupy
Remove from heat and stir in segments and remaining marmalade.

To serve,  uncover and loosen with knife.
Turn out onto warm plates and spoon over sauce.

If you find typographical errors or have any other problems when looking at the site please send the Webmaster e-mail describing the problem and the page involved.

Copyright © 2000-2009 Jim Seavey and Verna Norris

All Rights Reserved