Subj : Queen's Desserts - 12
To   : All
From : Dave Drum
Date : Thu Sep 22 2022 09:35:52

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Steamed Marmalade Pudding With Toffee Sauce
 Categories: Puddings, Desserts, Citrus, Booze, Dairy
      Yield: 4 servings
 
MMMMM--------------------------PUDDING-------------------------------
      7 tb Softened, unsalted butter;
           - more for greasing
    1/2 c  + 1 tb bitter orange
           - marmalade; divided
    1/4 c  + 1 tb Cointreau; divided
    1/3 c  + 2 tb unrefined golden
           Caster sugar or superfine
           - sugar
      2 lg Eggs; beaten
  3 1/2 oz A-P flour; sifted
      1 ts Baking powder
    1/2 ts Kosher salt

MMMMM------------------------TOFFEE SAUCE-----------------------------
    1/3 c  Heavy cream
      5 tb Salted butter
    1/4 c  Light muscovado sugar
 
  Grease the bottom and sides of four 6-ounce dariole
  molds or ramekins with butter, and set them aside. In a
  flat-bottomed steamer or small pot with a rack set on
  the bottom, add enough water to reach 2" up the sides of
  the pan. Cover, and preheat over low heat.
  
  Meanwhile, in a small bowl, whisk 1/2 cup of the
  marmalade and 1/4 cup of the Cointreau. Divide the
  mixture among the molds, and set aside.
  
  In the bowl of a stand mixer fitted with the paddle
  attachment, beat the butter and sugar on medium-high
  speed until light and fluffy, about 5 minutes. Add the
  beaten eggs little by little, stopping and scraping down
  the bowl and paddle as needed. With the mixer on low,
  add the flour, baking powder, salt, and the remaining 1
  tablespoon each marmalade and Cointreau, and mix until
  just combined.
  
  Divide the batter evenly among the molds. Cover the top
  of each with a square of parchment or wax paper and
  secure with a rubber band. Transfer (paper side up) to
  the steamer, cover, and raise the heat to medium-low.
  Steam just until the puddings are set, 25-30 minutes.
  
  MEANWHILE, MAKE THE TOFFEE SAUCE: In a small saucepan
  over medium heat, add the cream, butter, and sugar.
  Bring to a boil, whisking occasionally, then lower the
  heat to maintain a strong simmer. Cook, swirling the pan
  once or twice, until the sauce is slightly thickened,
  about 2 minutes. Set aside.
  
  Carefully remove the puddings, and discard the paper.
  Working quickly, invert each onto an individual serving
  plate, allowing any of the remaining marmalade mixture
  to drip down. Serve hot, drizzled with the toffee sauce
  to taste.
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Pull up a chair. Take a taste. Come join us. Life is so endlessly
elicious.
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