LORD RANDALL'S PUDDING
While looking for English recipes, I found this one on Saveur site. It sounds like something I'd like to try! Posted for 2005 Zaar World Tour. Times are estimated.
Provided by katie in the UP
Yield 6 serving(s)
Number Of Ingredients 8
- Grease a 4-cup ceramic or glass pudding mold with 1 1/2 tablespoons of the butter. Line the bottom of the mold with parchment paper, then grease with 1/2 tablespoons of the butter and set aside. Grease one side of a 1-foot length of heavy foil with 1 tablespoons of the butter and set aside. Sift together flour and baking soda in a small bowl and set aside.
- Beat the sugar and remaining 11 tablespoons of the butter in a medium mixing bowl with an electric mixer on medium speed until light and fluffy, 3-5 minutes. Beat in the egg, then the milk. Reduce speed, add the reserved flour, and beat, scraping the sides of the bowl with a rubber spatula, until mixture is just combined. Stir in apricots, then 1/2 cup of the marmalade until well combined.
- Transfer batter to the prepared mold, cover tightly with the buttered foil, and place on a rack in the bottom of a large deep pot. Add enough hot water to come halfway up the sides of the mold. Cover, bring water to a gentle simmer over medium-low heat, and steam pudding until a toothpick inserted in the center comes out clean, 2-2 1/2 hours.
- Remove pudding from simmering water, discard foil, and set aside to cool for 15 minutes.
- Meanwhile, heat remaining 1/4 cup of the marmalade in a small saucepan over medium-low heat until syrupy, 1-2 minutes. Invert mold onto a serving plate, unmold pudding, then discard parchment. Spoon heated marmalade over top of pudding.
- Serve pudding warm, with custard sauce, if you like.
Nutrition Facts : Calories 607.4, Fat 29.1, SaturatedFat 18, Cholesterol 106.5, Sodium 272.1, Carbohydrate 85.5, Fiber 2.6, Sugar 59.4, Protein 5.9
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