Steamed marmalade pudding with thick English custard

Name: Steamed marmalade pudding with thick English custard
Total time: 2 h 15 min
Yield: Serves 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; ½ orange, unpeeled, thinly sliced into rounds; 80 gm orange marmalade (¼ cup); 600 ml pouring cream; 300 ml milk; 1 vanilla bean, split, seeds scraped; 6 egg yolks; 150 gm caster sugar

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

Jun 08, 2012 11:31am

By Alice Storey & Emma Knowles

Serves 8
30 mins preparation
1 hr 45 mins cooking plus cooling

Steamed marmalade pudding with thick English custard

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.