The Three Chimneys Hot Marmalade Pudding

15 Sep

This traditional steamed pudding, created by Shirley Spear, has become a signature dish of the Three Chimneys Restaurant in the Isle of Skye.  It is so popular that it never has been off the menu for the past twenty-eight years.  The marmalade is made by many Scottish housewives during the month of January, when bitter-sharp Seville oranges are available from Spain.  Every winter, the restaurant team makes pounds and pounds of marmalade, just to keep up with supplies of pudding during the summer months.  This dessert is not, as some people imagine, a stodgy suet pudding with a dollop of marmalade at the bottom of the basin.  The marmalade is combined throughout, giving the dessert a rich, amber colour. Serve with Drambuie custard.

Photo: Alan Donaldson

150 g fine brown breadcrumbs
120 g soft brown sugar
25 g self-raising wholemeal flour (white s.r. would do)
120 g fresh butter, plus extra for greasing the bowl
8 tbsp well-flavoured, coarse-cut marmalade (homemade is always the best)
3 large eggs
1 rounded tsp bicarbonate of soda, plus water to mix

Butter a 3-pint pudding basin well.

Place the breadcrumbs, flour and sugar in a large mixing bowl.

Melt the butter together with the marmalade, in a saucepan over a gently heat.  Pour the melted ingredients over the dry ingredients and mix together thoroughly.

Whisk the eggs until frothy and beat gently into the mixture until blended together well.

Last of all, dissolve the bicarbonate of soda in 1 tablespoonful of cold water.   Stir this into the pudding mixture, which will increase in volume as it absorbs the bicarbonate of soda.

Spoon the mixture into the prepared basin.  Cover it with close-fitting lid, or alternatively, make a lid with circles of buttered greaseproof paper and foil, pleated together across the centre and tied securely around the rim of the basin.

Place the pudding basin in a saucepan of boiling water.  The water should reach halfway up the side of the basin.  Cover the pan with a close-fitting lid and simmer the pudding for 2 hours.  The water will need topping-up throughout the cooking period.  Turn out on to a serving dish, slice and serve hot, with fresh cream, ice cream, or, as we do at Three Chimneys, with Drambuie Custard.

Click here for the soufflé version of this dish.

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