Marmalade Pudding with Burnt Whiskey Sauce
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.
Preheat oven to 350°F [175°C]
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.
Divide the sponge into the molds.
Melt butter and sugar until golden brown, about 5 minutes.
To serve, uncover and loosen with knife.
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