Marmalade Puddings with Whisky Sauce Recipe

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 (opens in new tab) 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.