I believe it’s important to face up to one’s shortcomings. If you can get into the way of doing this, it is very good for the soul. It also allows you negate the scornful snickering and finger-pointing of those with less emotional intelligence than you. I am lucky enough to live in a bliss-filled house where the Wife never alludes to my failings and daughters have only praise for my efforts in the kitchen. My beloved mother does as she has done for over 50 years. She doles out gentle encouragement for my culinary adventures. That’s all true up to a point. We passed that particular marker when I tried to cook Whiskey Marmalade Steamed Pudding.
Mind you, when you have a complete failure caused by your own stupidity, it’s kind of hard to avoid the scorn of those around you. The ingredients for this are all common and the method is pretty straightforward. Any fool could cook it….
- 3 large eggs
- 150 grammes of butter
- 150 grammes of light brown sugar
- 175 grammes of self-raising flour
- 2 tablespoons of milk
- 3 tablespoons of marmalade
- 1 tablespoon of whiskey
Soften the butter. Beat the butter and the sugar together until they lighten and are well combined.
Add the eggs. Beat. Add the flour. Beat. Add the milk to get a smooth consistency.
Spoon a big dollop of whisky marmalade into a 1.2 litre bowl.
Add the pudding mixture and make a lid out of greaseproof paper and tinfoil. Tie with string. Place the pudding in a water bath. Place the water bath in a 200ºC oven for 50 minutes. Take the pudding out and let it cool a little. Turn the pudding out onto a serving plate…..
At this stage, I realised that the bowl needed to be greased. The pudding steadfastly refused to come out of he bowl. I ran a spatula around the edge. I stuck a knife in. I cut a chunk out. The result was a mess. My audience enjoyed my discomfort, if not my dessert.
So the lesson to be learned: Follow the steps above but grease the bowl with butter before adding the marmalade mixture. Just like in the next picture.
Add the pudding mixture.
Make another lid out of foil and greaseproof paper, tying with string.
After steaming the pudding, turn it out with confidence.
It was well worth waiting for the pudding. The whiskey marmalade had a lovely bite and was delicious with the surprisingly light sponge.
I served it with cream and a glass of a sweet Monbazillac, picked up from the Chateau during a trip to the region some time ago. My diners enjoyed the pudding this time and not my embarrassment. That was a good thing.
I have two pieces of advice for this dessert. Firstly, do give it a go. It really is very simple and delicious. Secondly, do remember to grease that bowl. Life will be a lot simpler if you do…