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Marmalade Puddings with Whisky Sauce Recipe

Katy McClelland's avatar
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published
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Marmalade and Whisky Puddings
Makes6
SkillEasy
Total Time1 hours 25 mins

Like a sticky toffee pudding, but much better, try these deliciously decadent marmalade puddings next time you’re entertaining guests and you’ll have a new go to dinner party recipe everyone will just love. This recipe makes six puddings, so it’s great for feeding a crowd and your guests will feel like you’ve gone to that extra effort when you serve them up individually.

HOW TO MAKE MARMALADE PUDDINGS WITH WHISKEY SAUCE

Ingredients

  • 1 jar Bonne Maman whole sliced orange marmalade
  • 175g unsalted butter, softened
  • 175g light muscovado sugar
  • 1 tbsp golden syrup
  • 3 large eggs
  • 175g self raising flour
  • 1 tsp baking powder
  • 1 tsp ground ginger

For the sauce:

  • 35g butter
  • 150g light muscovado sugar
  • 100g marmalade
  • 3 tbsp whisky
  • 150ml double cream
  • juice

½

  • lemon

You will need:

  • 6 dariole moulds, buttered and lightly floured

Method

  1. Set a slice of orange in the base of each dariole mould along with a little marmalade; set aside. Cream the butter and sugar until light and fluffy. Add the syrup, then eggs; fold in the flour, baking powder and ginger.
  2. Divide the mixture between the moulds, cover with foil, smooth the tops and place in a large steamer or pan with a trivet. Half-fill the pan with boiling water, cover with a tight fitting lid; steam gently for 45 minutes. You may need to top up with more water.
  3. For the sauce, put the butter, sugar, marmalade and whisky into a pan over a low heat. Stir occasionally until dissolved. Add the cream and lemon juice. Tip the puddings onto a hot plate and pour the sauce over.
Top Tip for making Marmalade Puddings with Whisky Sauce

The uncooked puddings will keep for up to 5 days in the fridge

Katy McClelland
Katy McClelland

Katie McLelland is a food stylist, chef, recipe developer, home economist, eater-  and everything in-between. She specialises in creating recipes for social media channels to editorial and advertising content as well as the occasional bread, cake, pudding and menus in real life.

Katie is also a home economist for film and TV. Current projects including Cooking with the Stars (South Shore), Matilda (Poppet Productions), Landscapers (Sister), This Sceptered Isle (Revolution Films) and The Great season 2 (Yekaterina Uk ltd).