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Steamed marmalade pudding with thick English custard


You'll need

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 (¼ cup) orange marmalade   Thick English custard 600 ml pouring cream 300 ml milk 1 vanilla bean, split, seeds scraped 6 egg yolks 150 gm caster sugar

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • Invert pudding onto a serving plate and serve hot with thick English custard.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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