Marmalade Pudding with a Grand Marnier Custard

*Marmalade Pudding with a Grand Marnier Custard*
Serves 6

A deliciously light and moist steamed pudding filled with the tart flavour of Marmalade and served up with a sweet Grand Marnier Custard.  This pudding itself  freezes well, either whole or in individual portions.  Do not freeze the custard. This should be made fresh each time.

150g soft brown bread crumbs (2 1/2 cups)
25g self raising whole wheat flour (1/4 cup)
120g soft light brown sugar (2/3 cup)
120g butter (8 1/2 TBS)
8 TBS marmalade
3 large free range eggs
1 rounded TBS of bicarbonate of soda
1 TBS cold water

For the Custard:
275ml of full fat milk (1 1/4 cup)
275ml double cream (1 1/4 cup)
six egg yolks (you can freeze the whites to use for meringues at a
later date)
100g caster sugar (generous half cup)
2 TBS Grand Marnier

Butter a three pint pudding basin.  Place the bread crumbs, flour and soft light brown sugar into a large mixing bowl.  Melt the butter over gentle heat along with the marmalade.  Pour the butter mixture over the dry mixture and blend thorougly.  Whisk the eggs until they are frothy and then whisk them into the crumb mixture.  Stir together the bicarbonate of soda and the cold water.  Whisk this into the pudding mix.  It will increase in volume, but don't be alarmed.  Pour this mixture into the prepared basin.   Cover it with  two pieces of grease proof paper which you have pleated in the middle and buttered.  Tie securely around the rim of the basin.

Place the basin in the top of a double boiler over quickly simmering water.  Cover the pot and allow to steam for about 2 hours.  Check periodically to see if the water needs topping up so that the pot doesn't go dry.  When it is done a toothpick inserted into the centre should come out clean.

Make the custard during the last half hour of the pudding steaming.  Whisk the egg yolks together with the sugar in a saucepan with a heavy bottom, until pale, slightly thick and creamy.  Warm the milk and the cream together in another saucepan, just until bubbles appear around the edges.   Slowly whisk this mixture into the beaten eggs and sugar.  Bring to the boil very slowly over medium low heat, whisking constantly.  It is done when it just begins to coat the back of a wooden spoon.  Do not over cook or it will curdle.  Remove from the heat immediately and whisk in the Grand Marnier.  Keep warm.

Run a knife around the edge of the pudding basin and invert over a plate to remove.   Cut the warm  pudding into wedges to serve along with the warm custard.  Delicious!

Alternately you can flavour the custard with some vanilla extract of paste, 1 tsp should do the trick.




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