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Podcast: Recipe for the day
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Steamed Marmalade Pudding
Category: Arts
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Publish Date: 2018-01-02 08:28:26
Description: Hello and welcome to the recipe for the day podcast number 265 today we are making a steamed marmalade pudding. You can find the full recipe at www.kitchennewbie.com.com This is the first podcast of 2018 so happy new year everybody happy new year So what we're doing steamed puddings well funnily enough I think when you've had a lot of Christmas pudding, I mean we tend to have one on a Christmas Day and we have on a New Year's Day and you do get get withdrawal symptoms you want something that's satisfying that's and tastey, that you can look forward to yeah but you get a bit sick of dried fruit because if you consider you've got mince pies you've got Christmas pudding you've got Christmas cake and you know it's nice to have a pudding you can look forward to on a cold winter's day. And let's face it it's wet it's grey outside this horrible heavy showers so to look forward to orangey zesty tasty steamed pudding that you can serve with whatever sauce is you like Yes it does take a while to steam and it takes a lot of time to steam, but this one doesn't, not like a Christmas pudding. Christmas puddings can take four or five hours and goes back to the time when you had your range on all day - now people have got gas bills to pay. Yeah well this only takes about two hours - you can steam it prepare it and when it's cold pop it into a container preferably save some of those pudding containers because they often come with a lid and if they don't then you can put cling film around keep it and then you can microwave it within three to three-and-a-half minutes in your microwave so don't think “oh I don't want to make that when I'm cooking” you can make it ahead it will freeze as well. Getting Started So what you will need is 1.5 Kg pudding basin okay and butter that well. You'll need 130 g of freshly made white bread crumbs. Okay if you've got brown bread use that that doesn't really matter. You'll need 120 g of soft brown sugar 45 g self-raising flour - you can use wholemeal flour if you wish again it'll alter the colour of your pudding. 120 g butter 3 eggs 100 g marmalade Now what you need to do with those ingredients is pop your bread crumbs and your soft brown sugar in a mixing bowl and stir it together and then sieve your flour into that and then just put that to one side. Pop your butter and your marmalade in a smallish saucepan over a very low heat and just let those melt together while they're melting beat three medium-sized eggs in a bowl until nice and frothing. now I'm saying it needs to be frothy because you want it will lighten your pudding - it should be quite a light one anyway because you've not got a lot of ingredients and your butter has been melted so that will coat everything, keeping it light. Once your butter and your marmalade is melted together just pour it into your dry ingredients with your eggs and beat them together - you don't need a whisk, just a long handle wooden spoon and give it a good beating together and then you put all of that into your basin now then Cover the top with a circle of baking paper - it's got to be baking paper not foil or anything else because you need it to peel off easily but that protects - don't put it up the sides it's just got to be a disc that comes up that will rise with your pudding. Place another baking paper sheet over the top, with a pleat in the middle, then again, on top of this a sheet of Aluminium foil, with a pleat. Secure it with two lots of string and then you can make your handle using the lips on the ridge of the bowl. You need a large saucepan with a strong lid or if you've got a steamer even better but if you haven't, and I haven't got a steamer big enough for this, I always do it in my large lidded saucepan. Put a trivet or something metal at the bottom so that you can rest your pudding basin on that and then you pour boiling water till it comes about halfway to 2/3 of the way of your pudding basement. It's got to be boiling to begin with now once put it onto a light and it's got to then simmer with a rolling bubbling. Put your lid on and you will find that the temperature will rise up so your steaming might get a little bit fierce or something so turn the heat down to get that strong rolling simmer. You need a kettle full of boiling water topping up as you need to top it up - so just check it after every half an hour but it only takes two hours in total. After two hours carefully lift it out and then take all the covers off if you start to leave covers on um it gets too damp on the top but when you peel back that baking paper you'll see it's got a nice gloss. I always like that gloss that comes from the sugar in the butter are mixing together and making a nice coating now. If you want to eat it hot like that if you turn it out onto a plate which is very easy to do if you've buttered it well (if you're having trouble if it's looking as if it’s still a little bit stuck get yourself a palette knife and just ease it away from the side). Now then you can do a couple of things with this If it's going to be for a special occasion, because it really is quite a special dessert, put three tablespoons of the same marmalade in a pan (oh and by the way if you use the very dark marmalade that also makes you putting the darker ) with two tablespoons of water and a tablespoon of Cointreau hmmmm! Pour that over the top of your pudding and you'll have all the juices and the deliciousness and then you can serve it with custard, white sauce or simply your Cointreau. Thank you for listening to the recipe for the day podcast we'll be back soon with another recipe why not find us at www.kitchennewbie.com
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