I have no idea where the time has gone! We popped stateside to visit Hubby’s folks for a couple of weeks in September and then I blinked and it’s almost November! Which is probably just as well, because this delicious steamed pudding is perfect for the onset of Autumn. As I sit here listening to the rain I think I can safely say that the comfort food season is officially open 😉
A couple of years ago we had some friends come visit us from New York. It was their first time in Scotland so we took them on the mother of all road trips, up through the Highlands and all the way across to Skye. The pair of them are as fond of good food as we are so having dragged them right up to the doorstep of the Three Chimneys it would have been a shame not to cross it and go in…
A meal at the Three Chimneys deserves a blog post all of its own, it really is that good, but today I’m going to rave just about the pudding which was worth the 400 mile round trip alone – the sponge was seductively dark but surprisingly light, and tasted most definitely and deliciously of marmalade which, as you might have noticed, is a particular favourite flavour of mine 🙂 If you ever ever make it up there don’t even look at anything else on the dessert menu, it will only tempt you away from one of the best puddings you’ll ever have.
Alternatively, stay home and have a go at making it yourself! We watched Nick Nairn make this on Saturday Kitchen one morning and it looked really really easy, like what-have-you-got-to-lose easy, so we tried it out courtesy of a recipe in The Guardian and it really was as easy as NN made it look. But, and probably most importantly, it comes a damn close second to the real thing! We made this as our contribution for the family Christmas dinner last year and the parentals have already pre-ordered it for this year 🙂
The Three Chimneys serves theirs with a Drambuie custard but Hubby and I found a nice vanilla ice cream goes just as well, so serve up with whichever you prefer.
This pudding supposedly freezes well but we’ve never had enough leftover to try (!) If you do freeze it though, you can apparently reheat it by steaming it again, or popping it in the microwave for a few seconds. Hubby has plans to pan fry slices in a little butter but see comment above re lack of leftovers…
- 150g fine brown breadcrumbs
- 25g self-raising wholemeal flour (or white self-raising flour)
- 120g soft light brown sugar
- 120g butter
- 8 tbsp coarse-cut marmalade, plus 3 tbsp extra for serving
- 3 large eggs
- 1 rounded teaspoon bicarbonate of soda
- Other stuff you’ll need…
- 3 pint pudding basin
- Large mixing bowl
- Small saucepan
- Large saucepan or stewpot, deep enough to fit the pudding basin inside with the pan lid firmly on
- Start by buttering the pudding basin well, and then set to one side.
- Place the breadcrumbs, flour and sugar into the mixing bowl.
- Melt the butter and marmalade in a saucepan over a gentle heat. Pour the melted ingredients over the dry ingredients in the mixing bowl and then mix it all together thoroughly.
- In a seperate bowl, whisk the eggs until they’re frothy, and then beat gently into the pudding mixture until it is all blended together well.
- Dissolve the bicarbonate of soda in 1 tablespoon of cold water before stirring into the pudding mixture, which will increase in volume as it absorbs the bicarb.
- Finally, spoon the mixture into the buttered 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 (if that made no sense then click here to watch a very good video explaining what to do).
- Lower the pudding basin into the saucepan/stewpot of boiling water (the water should reach halfway up the side). Cover and simmer for two hours, checking the water throughout and topping up when needed (trust me, it will need it!).
- When the two hours is up, carefully remove the pudding basin and remove the lid. Put a plate on top, turn the basin upside down and wait for the pudding to unmould. It should do this on its own but if it needs help then give it a sound tap on top, or squeeze if the basin is plastic, and it should slide on off.
- Remove the basin and rejoice in the dark steamed perfection of your pudding!
- Melt the extra marmalade in a small saucepan, then drizzle all over the pudding as you’re serving it.