Sticky Brown Butter Marmalade Steamed Puddings

Start by browning the butter. To make it, add butter to a pan over a medium heat and listen for the water to stop evaporating.

Once it’s quiet, pay attention to the pan and start checking the colour, occasionally stirring and scraping the pan to release the browned milk solids that are gathering. Once it is a dark brown, pour it into a heat safe container, scraping as many of the flecks of brown and burnt milk solids in as possible then leave to cool slightly.

Re-weigh the brown butter into a small saucepan (you can use the same one you browned it in!). You need 160g. Whisk in the marmalade and light brown sugar and heat over a low heat until it is all combined.

Pour into a bowl and whisk in the milk to help it cool slightly, followed by the eggs. Finally add the breadcrumbs and sift the flour and raising agents on top. Stir it all together to make a loose batter.

Grease pudding moulds with butter and spoon 25-30g marmalade into the base of each. Fill with around 85g-95g batter and place a circle of greaseproof paper on top and tightly wrap with foil.

Fill a large saucepan with water and place a trivet on the bottom, e.g. a tart tin, loop of foil or heat-proof ramekin filled with water in the base. Place a plate on top for your puddings to rest on while steaming.

Place puddings on the plate, put a lid on the saucepan. Bring to the boil then lower to a simmer and steam the puddings for 40 minutes.

Run a sharp knife around the edge of the puddings to release, then turn onto plates. Serve immediately with custard and, if you want, a bit more marmalade. You can’t have too much of a good thing.

Notes

These can be made in advance, wrapped well then frozen. To serve, re-steamed until piping hot.

To make your own breadcrumbs, cut the crusts off a wholemeal loaf (avoid any with seeds/barley/oats in – any ‘bits’ will come back to bite you later) and blitz to a crumb in a food processor.