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madbakerNext week's Resolution Recipe that I made last night for the weekly homeowners' meeting, and I don't feel like waiting to post it until next week: Marmalade Pudding.
unsalted butter for greasing
1.25 cups bread crumbs
1 cup finely grated suet
1/3 cup powdered sugar
1/2 tsp ground cardamom (I substituted true cinnamon)
pinch sea salt
1 orange
1 egg (I used a hippy chicken egg from Soul Fud Farms)
1/4 cup + 3 Tbsp Seville orange marmalade (I used house-made)
1/2 cup cream
2 Tbsp whiskey (I used brandy, but I would have used Grand Marnier or Cointreau if I'd found them first in the booze cabinet)
Lightly butter four 1/2 cup ramekins and place a disk of parchment paper in the bottom of each one.
In a bowl, mix the bread crumbs, suet, sugar, cardamom, and salt. Finely grate the zest of the orange and stir into the bread crumb mixture. Squeeze the orange to obtain 1/4 cup juice. In a small bowl, whisk 2 Tbsp of the juice with the egg and 3 Tbsp of the marmalade, setting the rest of the juice aside. Stir the egg mixture into the bread crumb mixture and mix until well blended.
Divide the mixture among the four ramekins. Press into the ramekins and cover each with a square of aluminum foil. Place in an ovenproof dish and fill the dish with enough boiling water to come up 3/4 of the sides of the ramekins. Bake the puddings at 325 in this bain-marie for 1.5 hours, then remove from the oven and transfer the pan with the puddings to a wire rack and let stand for 5 minutes.
While the puddings are baking, combine the remaining marmalade and the cream and whiskey in a small saucepan. Add the remaining 2 Tbsp orange juice and bring to a boil over high heat. Lower the heat so the sauce boils gently and reduce to 1/2 cup, about 12 minutes. Keep warm or set aside to reheat when serving.
Take the puddings from the hot water and remove the foil. Run a sharp knife around the puddings to loosen them and turn out onto warm plates. Remove the parchment paper from the top and pour the marmalade sauce over. Serve while warm.
What worked: I liked them a lot as a winter dessert. They don't require weeks of hanging as standard puddings do. My marmalade is not overly sweet so neither were the puddings - which I found just right. (The wife, less fond of bitter marmalade than I, was not as taken with them.)
What didn't: The cookbook shows a pure white sauce. Mine was dark orange from the marmalade. Also, a small amount of the leftover cream beaten to a soft peak and dolloped on the top would have gone beautifully - if I'd thought of it. Maybe with a sprinkling of turbinado sugar for crunch and additional sweetness.
Will I make it again? Undoubtedly. Maybe with blood orange juice for the sauce...
unsalted butter for greasing
1.25 cups bread crumbs
1 cup finely grated suet
1/3 cup powdered sugar
1/2 tsp ground cardamom (I substituted true cinnamon)
pinch sea salt
1 orange
1 egg (I used a hippy chicken egg from Soul Fud Farms)
1/4 cup + 3 Tbsp Seville orange marmalade (I used house-made)
1/2 cup cream
2 Tbsp whiskey (I used brandy, but I would have used Grand Marnier or Cointreau if I'd found them first in the booze cabinet)
Lightly butter four 1/2 cup ramekins and place a disk of parchment paper in the bottom of each one.
In a bowl, mix the bread crumbs, suet, sugar, cardamom, and salt. Finely grate the zest of the orange and stir into the bread crumb mixture. Squeeze the orange to obtain 1/4 cup juice. In a small bowl, whisk 2 Tbsp of the juice with the egg and 3 Tbsp of the marmalade, setting the rest of the juice aside. Stir the egg mixture into the bread crumb mixture and mix until well blended.
Divide the mixture among the four ramekins. Press into the ramekins and cover each with a square of aluminum foil. Place in an ovenproof dish and fill the dish with enough boiling water to come up 3/4 of the sides of the ramekins. Bake the puddings at 325 in this bain-marie for 1.5 hours, then remove from the oven and transfer the pan with the puddings to a wire rack and let stand for 5 minutes.
While the puddings are baking, combine the remaining marmalade and the cream and whiskey in a small saucepan. Add the remaining 2 Tbsp orange juice and bring to a boil over high heat. Lower the heat so the sauce boils gently and reduce to 1/2 cup, about 12 minutes. Keep warm or set aside to reheat when serving.
Take the puddings from the hot water and remove the foil. Run a sharp knife around the puddings to loosen them and turn out onto warm plates. Remove the parchment paper from the top and pour the marmalade sauce over. Serve while warm.
What worked: I liked them a lot as a winter dessert. They don't require weeks of hanging as standard puddings do. My marmalade is not overly sweet so neither were the puddings - which I found just right. (The wife, less fond of bitter marmalade than I, was not as taken with them.)
What didn't: The cookbook shows a pure white sauce. Mine was dark orange from the marmalade. Also, a small amount of the leftover cream beaten to a soft peak and dolloped on the top would have gone beautifully - if I'd thought of it. Maybe with a sprinkling of turbinado sugar for crunch and additional sweetness.
Will I make it again? Undoubtedly. Maybe with blood orange juice for the sauce...
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no subject
Date: 2010-01-18 11:10 pm (UTC)BTW (and I need to remember to tell Juana) it's hippie chickens, not hippy chickens. I don't know why, either could be correct.
Last night, I tried to make the drink I thought about getting at Bourbon and Branch: Bourbon, orange bitters, marmelade and ginger ale. It was good, but I have a feeling I've forgotten something.
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Date: 2010-01-18 11:52 pm (UTC)no subject
Date: 2010-01-19 12:42 am (UTC)no subject
Date: 2010-01-19 12:54 am (UTC)no subject
Date: 2010-01-19 01:58 am (UTC)no subject
Date: 2010-01-19 03:31 am (UTC)