Best Steamed Whiskey Marmalade Puddings With Sauce Anglaise Recipes

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STEAMED WHISKEY & MARMALADE PUDDINGS WITH SAUCE ANGLAISE



Steamed Whiskey & Marmalade Puddings With Sauce Anglaise image

Make and share this Steamed Whiskey & Marmalade Puddings With Sauce Anglaise recipe from Food.com.

Provided by swissms

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup whole milk
1 cup whipping cream
6 large egg yolks
1/2 cup sugar
1 1/2 tablespoons vanilla bean paste or 1 1/2 vanilla beans
2 tablespoons whiskey
1 1/4 cups sugar
1 cup unsalted butter, room temperature
2/3 cup orange marmalade
1 1/2 teaspoons freshly grated orange zest
4 large eggs
1/3 cup whiskey
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

Steps:

  • Sauce Anglaise:.
  • Whisk milk, cream, egg yolks, and sugar in heavy large saucepan. Add vanilla bean paste (if using vanilla beans, split lengthwise and scrape seeds into saucepan).
  • Stir constantly over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 9 minutes.
  • Transfer to large bowl. Stir in the 2 T whiskey. Refrigerate until cold. (Can be made 2 days ahead; cover and keep refrigerated.).
  • Puddings:.
  • Butter and flour eight 3/4-cup ramekins.
  • Using electric mixer, beat sugar and butter in large bowl until blended and smooth. Beat in marmalade and orange zest. Beat in eggs one at a time, occasionally scraping down sides of bowl. Beat in whiskey, then flour.
  • Divide batter among prepared ramekins. Cover each with buttered foil, buttered side down. Place flat rack in large roasting pan. Place cups atop rack. Set large roasting pan over to stove burners. Add enough hot water to the roasting pan to come halfway up sides of cups. Bring water to gentle boil Cover pan with foil and steam pudding over medium heat until tester inserted into center comes out clean, adding more hot water to roasting pan if necessary, about 50 minutes. Remove puddings from roasting pan.
  • Using small sharp knife, cut around puddings to loosen. Turn out onto plates and serve with sauce anglaise.

Nutrition Facts : Calories 764, Fat 41, SaturatedFat 24, Cholesterol 336.1, Sodium 248.5, Carbohydrate 84.6, Fiber 0.9, Sugar 61.5, Protein 9.8

MARMALADE PUDDING



Marmalade Pudding image

Make and share this Marmalade Pudding recipe from Food.com.

Provided by strawberrybird

Categories     Breads

Time 1h10m

Yield 1 loaf, 6-8 serving(s)

Number Of Ingredients 12

5 tablespoons butter, softened
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup sugar
2 eggs, lightly beaten
1/4 cup milk
1/4 cup water
1 teaspoon finely grated orange peel
1 teaspoon vanilla extract
1 cup good quality orange marmalade

Steps:

  • Preheat the oven to 350. Using a pastry brush, coat the bottom and sides of a loaf pan with 1 tbsp of the softened butter. Sift the flour, baking powder, cinnamon, and salt into a small bowl and set aside.
  • In a large bowl, cream the remaining 4 tbsp of butter and sugar together. Add the eggs and mix well. Add the flour mixture, orange peel, vanilla, milk and water and stir until the batter is smooth.
  • Stirring constantly, melt the marmalade over low heat in a small pan; then pour it into the loaf pan. Pour in the batter, and bake in the middle of the oven for 40 to 50 minutes, or until a toothpick comes out clean.
  • Cool the pudding in the pan for 10 minutes. Run a knife along the outside edge of the pan and invert onto a serving platter. Serve warm.

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