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Three Chimneys Hot Marmalade Pudding




Source of Recipe


Three Chimneys, Scotland


Recipe Introduction


This traditional steamed pudding 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, since Eddie and Shirley Spear took over the restaurant seventeen years ago!

Local legend has it that customers return year after year from all over the world for Hot Marmalade Pudding. Shirley believes the secret lies in the flavour of the home-made marmalade which she always uses. This is made by many Scottish housewives during the months of January and February when the bitter-sharp Seville oranges are available from Spain.

Every winter, Shirley makes pounds and pounds of marmalade, just to keep up with supplies of pudding during the summer months! It 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.




List of Ingredients




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


Recipe



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.