Three
Chimneys Hot Marmalade Pudding (dairy)
serves 6-8
3 1/4 cups fine soft brown
breadcrumbs
1/2 cup plus 1 tablespoon packed brown sugar
1 rounded tablespoon self-raising white or brown flour
1 stick (4 ounces) unsalted butter, cut in 8 pieces
1 (12 ounce) jar coarse cut orange marmalade
3 large eggs, whisked till frothy
1 rounded teaspoon baking soda
Spray a 6 cup heatproof
bowl with non-stick cooking spray and set aside.
Place breadcrumbs, sugar
and flour in a large mixing bowl and stir to mix. In a
separate small bowl, melt the butter with the marmalade in a
saucepan over low heat or place the butter and marmalade in
a bowl and microwave at High for 1 1/2 – 2 minutes or
until warm and melted. Stir to combine.
Pour the melted butter
mixture over the dry ingredients. Mix well.
Add the eggs and beat
gently into the mixture until blended.
Last of all dissolve the
baking soda in 1 tablespoon cold water. Stir into the
pudding mixture which will increase in volume as it absorbs
the baking soda. Spoon into prepared bowl. Spray a piece of
wax paper with non-stick cooking spray and place over the
bowl, then cover with heavy aluminum foil, tightly tucked in
around the edges of bowl so that no steam escapes.
Place bowl in a saucepan of
boiling water. The water should reach halfway up the sides
of the bowl. Cover with a tight-fitting lid and simmer for 2
hours.
The water will need topping
up during the cooking period. Use boiling water only.
To serve: Let stand 5
minutes at room temperature. Loosen sides with a
round-bladed spatula and turn out onto a serving dish. Slice
and serve hot with fresh cream, ice-cream or as they do at
Three Chimneys – with Drambuie Custard (recipe follows)
approx. nutrients per
serving: calories – 391 protein – 7g carbohydrates –
63g
fat – 15g cholesterol –
111mg sodium – 493mg
