It is with great excitement that we are introducing you to the talents of Elly Curshen – proprietor of Bristol’s Pear Cafe and co-founder of the Montpelier Basement* supper club with her partner Dan. Lucky for us Elly found the time to create a pretty darn swell pudding using the one and only Falcon enamelware. I do believe this pudding is the equivalent of this (one for all you Kiwis out there!).

Let’s get to it!

‘I was asked to do some recipe testing for the Hawksmoor at Home book and this was by far my favourite recipe to make. It’s cheap, easy, delicious and warming. We also discovered it’s fab cold the next day, served upside down in chunks so the gooey marmalade bottom is on top.’

Based on a recipe from The Three Chimneys restaurant on the Isle of Skye, Elly reliably informs us that this is a pud with some serious pedigree!

Marmalade Pudding – Ingredients / Serves 8
150g white breadcrumbs (I have made with both white sliced and posher sourdough (crusts removed) and both worked well)
60g caster sugar
60g light muscavado sugar
30g self-raising flour
120g unsalted butter
340g marmalade
3 eggs
1 tsp bicarb of soda
1 tbsp whisky

You will need a 1 litre dish

•    Grease the dish with butter and dust with flour
•    Put the breadcrumbs, sugars and flour into a large bowl
•    Melt the butter and half of the marmalade in a small saucepan and set aside
•    Whisk the eggs until frothy
•    Pour the melted butter/marmalde into the bowl with the dry ingredients and mix well
•    Fold in the eggs and stir until smooth the, just before you pour the mix into the tin, dissolve the bicarb in a tablespoon of cold water and stir this in
•    Put a few tablespoons of marmalde at the bottom of the dish and spread out a bit
•    Pour the mixture on top
•    Cover the top of the dish with two layers of clingfilm and fasten with string forming a handle so you can easily lift it out of the pan

•    Place the dish in a large roasting pan and pour boiling water into the pan until it is halfway up the sides of the dish
•    Cover the whole roasting pan with foil, sealing the edges carefully and steam over a very low heat for 2 hours
•    To serve, either run a knife around the edge of the dish, put a plate on top and turn it upside down onto the plate and shake OR spoon portions out of the dish
•    Warm the rest of the marmalade with the whisky and drizzle over the hot pudding
•    Serve with custard or cream

Recipe courtesy of the delightful Hawksmoor…

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