There is something just so wonderfully warm and comforting about a steamed pudding (dessert). They are so homey, just like a warm hug from a much beloved Gran. I don't know what it is about them . . . stodgy, yes . . . filling, yes . . . simple, yes . . . there is nothing complicated or fancy about them, but somehow they always come across really well. They are a bit like the country cousin at a city ball . . . you can't help but really warm to them and want to spend time with them, even though there are much fancier puds to be had.
The Toddster LOVES marmalade on his toast. I like it too, but not quite as much as he does. Its actually quite delicious when made into a cake or a lovely pudding such as this steamed pudding.
It's very old school dinnerish really, but Todd has very fond memories of his old school dinners, and I confess to having a certain fondness to the pudding side of things myself.
Served warm, cut into wedges, and embellished with lashings of a deliciously rich custard flavoured lightly with Grand Marnier, it went down a real treat for both of us. I cut the recipe in half and made a smaller portion as there are only two of us and it turned out beautifully. Did you know you can buy small amounts of liqueurs like Grand Marnier at the shops? No need to buy a whole bottle.
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
1 rounded TBS of bicarbonate of soda
1 TBS cold water
2 TBS Grand Marnier
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.
Alternately you can flavour the custard with some vanilla extract of paste, 1 tsp should do the trick.
Note – a 3 pint pudding basin will hold about three cups. You can also use a heat proof bowl if you don't have a pudding basin. Also, if you don't have a double boiler you can place a metal trivet in the bottom of a large saucepan and place the bowl on top of that prior to adding boiling water to come partially up the sides of the bowl, no more than an inch. Check frequently to top it up as the water evaporates.
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