Marmalade Pudding with Drambuie Custard
A fantastic pudding that I learnt while working in Skye at a restaurant called the Three Chimneys. It has been run by the fantastic Shirley and her husband Eddie for the last 24 years. The marmalade pudding is always on the menu and always made with homemade marmalade. In fact most of the cold winter months are spent producing jars and jars of marmalade for the summer season!!
- 10 oz brown bread crumbs
- 8oz soft brown sugar
- 2 oz whole self raising flour
- 6 free range medium eggs
- 250g unsalted butter
- 14 tablespoons of marmalade preferably home made
- 2 tsp of bicarb soda mixed with 1 tsp water
- 6 yolks
- 75g sugar
- 400ml milk
- 200ml cream
- 2 Tbls drambuie
Method for Marmalade Pudding
Mix all the dry ingredients together in a large bowl. Meanwhile melt the honey and butter in a small pan or in the microwave until liquid. Leave to cool a touch and mix into the dry ingredients. Then mix in the eggs. Spoon the mixture into a buttered and floured pudding basin. Then cover with grease proof paper and tin foil securing the covering with string. Steam the pudding for three hours topping the water up when necessary
The pudding is ready when a skewer comes out clean when poked into the centre.
A quick version of the pudding can be done in the microwave (omitting the tin foil) but the results are no where as good as the steam method.
Method to make the custard
Bring the milk and cream to the boil.
Whisk the egg yolks and sugar together until pale then pour a third of the boiling mixture onto the eggs whisking continuously.
Pour the cream, sugar and egg mixture back into the pan and heat over a gentle heat until the mixture thickens and coats the back of a spoon (about 80°C).
Pour the custard through a sieve into a warm jug and mix in the Drambuie.
Serve wedges of the pudding covered with the warming custard.
John Hawkesby's Wine Suggestion
Alpha Domus Leonarda Late Harvest Semillon 2007
Wishart Estate Camaraderie
Artisan Kauri Ridge 2007
Shot of Drambuie