Steamed Whiskey Marmalade Puddings With Sauce Anglaise Recipes

STEAMED WHISKEY & MARMALADE PUDDINGS WITH SAUCE ANGLAISE

Steps:

• Sauce Anglaise:.
• Whisk milk, cream, egg yolks, and sugar in heavy large saucepan. Add vanilla bean paste (if using vanilla beans, split lengthwise and scrape seeds into saucepan).
• Stir constantly over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 9 minutes.
• Transfer to large bowl. Stir in the 2 T whiskey. Refrigerate until cold. (Can be made 2 days ahead; cover and keep refrigerated.).
• Puddings:.
• Butter and flour eight 3/4-cup ramekins.
• Using electric mixer, beat sugar and butter in large bowl until blended and smooth. Beat in marmalade and orange zest. Beat in eggs one at a time, occasionally scraping down sides of bowl. Beat in whiskey, then flour.
• Divide batter among prepared ramekins. Cover each with buttered foil, buttered side down. Place flat rack in large roasting pan. Place cups atop rack. Set large roasting pan over to stove burners. Add enough hot water to the roasting pan to come halfway up sides of cups. Bring water to gentle boil Cover pan with foil and steam pudding over medium heat until tester inserted into center comes out clean, adding more hot water to roasting pan if necessary, about 50 minutes. Remove puddings from roasting pan.
• Using small sharp knife, cut around puddings to loosen. Turn out onto plates and serve with sauce anglaise.

STICKY MARMALADE PUDDING

Steps:

• Grease the base and sides of a 1.4 litre pudding basin, then line base with greaseproof paper. Spoon the marmalade into the base.
• Discard any pips, put orange in a food processor, then process until finely chopped. Place in a bowl, set aside.
• Put butter, sugar, eggs, flour, bicarbonate of soda and ginger in the food processor and process until smooth and creamy. Mix in the chopped orange.
• Spoon mixture into the prepared basin. Cover with a double thickness of greaseproof paper, securing with string. Tightly cover with foil. Put in a steamer over a pan of boiling water or rest on an upturned plate in a large pan, then pour boiling water around the basin to half fill the pan. Cover and steam for 2 hrs, topping up with water when necessary.
• Meanwhile, make the sauce. Melt the butter in a small pan, add the marmalade, hazelnuts and syrup, then gently heat through for 2 mins.
• remove the foil and paper and turn the pudding onto a serving plate. Spoon the sauce over the pudding and serve hot with clotted cream or crème fraîche.

WHISKEY MARMALADE

Steps:

• Wash the oranges and put in a large pan with the water and lemon juice. Bring to the boil, partly cover and simmer for 21/2 hours, until the oranges are very soft. Remove from the heat and scoop the oranges out into a large bowl. When they are cool enough to handle, cut them in half and scoop the flesh and seeds back into the pan using a dessertspoon. Bring back to the boil and simmer uncovered for 30 mins.
• Meanwhile cut the orange peel into strips(either using a sharp knife or knife and fork for a chunkier style). Press the contents of the pan through a sieve into a preserving pan, pressing though as much pulp as possible. Add the peel, sugar and treacle or molasses to the pan. Put a couple of saucers in the freezer.
• Bring slowly to the boil, stirring to dissolve the sugar, then raise the heat and boil rapidly until setting point is reached. This should take around 6-10 mins. To test this turn off the heat under the marmalade, take a saucer out of the freezer and spoon on a little blob of marmalade. Leave for a moment, then push the marmalade with your finger. If the surface wrinkles it is ready, if not boil for a few more minutes and test again.
• Stir the whiskey into the marmalade, then leave it to cool for 10 mins. Give it a stir to distribute the peel, then spoon into clean warm jars(put them through the dishwasher and leave to dry or wash and drain, then wash well, then warm in the oven for 10 mins) cover and label.