• Queen's Desserts - 12

    From Dave Drum@1:18/200 to All on Thu Sep 22 09:35:42 2022
    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.
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Outpost BBS - bbs.outpostbbs.net:10123 (1:18/200)