Mark Hix’s Steamed Marmalade and Kingston Black Pudding
SERVES
4
PEOPLE
PREP TIME
MINUTES
COOKING TIME
MINUTES
CUISINE
COURSE
Dessert
Method
Brush 4 individual pudding basins with some of the butter and spoon a tablespoon of marmalade into the base of each.
In a mixing machine or by hand, mix half the remaining marmalade with the butter then gradually add the eggs until well mixed then fold in the breadcrumbs, sugar, flour, bicarbonate of soda.
Preheat the oven to 200°C/gas 6 (180°C fan) or use a steamer if you have one.
Spoon the mixture into the moulds, cover with foil and place in a pan with boiling water halfway up the moulds. Cover and cook in the oven or steamer for 45 minutes.
To serve, heat the rest of the marmalade with the Kingston Black and spoon onto the puddings once turned out.
Serve with lots of softly whipped cream.
Ingredients
80g melted butter, plus extra for greasing
200g marmalade, softened
2 medium eggs, beaten
100g fresh white breadcrumbs (including crusts)
80g light muscovado sugar
20g self-raising flour
½ tbsp bicarbonate of soda
50ml Kingston Black cider (Mark used Red Breast whiskey)
To serve
softly whipped cream
Method
Brush 4 individual pudding basins with some of the butter and spoon a tablespoon of marmalade into the base of each.
In a mixing machine or by hand, mix half the remaining marmalade with the butter then gradually add the eggs until well mixed then fold in the breadcrumbs, sugar, flour, bicarbonate of soda.
Preheat the oven to 200°C/gas 6 (180°C fan) or use a steamer if you have one.
Spoon the mixture into the moulds, cover with foil and place in a pan with boiling water halfway up the moulds. Cover and cook in the oven or steamer for 45 minutes.
To serve, heat the rest of the marmalade with the Kingston Black and spoon onto the puddings once turned out.
Serve with lots of softly whipped cream.
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