Marmalade Pudding with
Burnt Whiskey Sauce

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 350F [175C]
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.

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