Name: Steamed marmalade pudding with thick English custard
Prep time: 30 min
Cook time: 105 min
Total time: 135 min
Yield: 8
Ingredients: 150 gm softened butter; 150 gm caster sugar; 3 eggs; 275 gm self-raising flour; 370 gm orange marmalade; Finely grated rind of 1½ oranges; 200 ml buttermilk; Syrupy oranges; ½ orange, unpeeled, thinly sliced into rounds; 80 gm orange marmalade (¼ cup); Thick English custard; 600 ml pouring cream; 300 ml milk; 1 vanilla bean, split, seeds scraped; 6 egg yolks; 150 gm caster sugar

Steamed marmalade pudding with thick English custard

Australian Gourmet Traveller recipe for Steamed marmalade pudding with thick English custard

Serves 8

Prep

30M

Cook

1H 45M

Total

2H 15M

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This golden beauty is as English as the queen.

Ingredients

150 gm softened butter

150 gm caster sugar

3 eggs

275 gm self-raising flour

370 gm orange marmalade

Finely grated rind of 1½ oranges

200 ml buttermilk

Syrupy oranges

½ orange, unpeeled, thinly sliced into rounds

80 gm orange marmalade (¼ cup)

Thick English custard

600 ml pouring cream

300 ml milk

1 vanilla bean, split, seeds scraped

6 egg yolks

150 gm caster sugar

Method

Main

1.For syrupy oranges, simmer orange slices in a small saucepan of water over medium heat to remove bitterness (2-3 minutes). Drain, return to pan, add marmalade and 2 tbsp water, reduce heat to low and simmer until syrupy (1-2 minutes). Arrange in the base of a buttered 2-litre pudding basin and set aside.

2.Beat butter and sugar in an electric mixer until pale and fluffy (3-4 minutes). Add eggs one at a time, beating well after each addition. Fold in flour, then marmalade, orange rind and buttermilk, and spoon into prepared pudding basin. Smooth top, cover closely with a round of buttered baking paper and seal with foil and string or a lid. Place in a large saucepan, add hot water to three-quarters of the way up sides of pudding basin, cover saucepan with a lid and steam until a skewer withdraws clean (1½-1¾ hours). Top saucepan up with extra boiling water if necessary.

3.Meanwhile, for thick English custard, combine cream, milk, and vanilla bean and seeds in a saucepan and bring to the simmer over medium heat. Combine yolks and sugar in a bowl and whisk until pale. Pour hot cream mixture over egg mixture, whisking to combine, then return to pan. Stir continuously over low-medium heat until mixture coats spoon (5-7 minutes). Strain into a serving jug.

4.Invert pudding onto a serving plate and serve hot with thick English custard.