Whisky Marmalade Buttermilk Puddings

Buttermilk is a magic ingredient in baking. It's helps add a lightness and tenderness to baked treats and stops them from becoming stodgy.

Serves 2

Cooking Time: Approx 1-2Hrs.  

Ingredients

100g of marmalade (or jam)

2 tsp whiskey (replace with warm water or apple juice if preferred)

60g softened Lard Ass salted butter, plus extra for greasing.

60g castor sugar, plus 1 tbsp extra

1 tsp orange zest

1 Greens free range egg

60g self-raising flour

40ml Lard Ass buttermilk

½ tsp vanilla extract

Camperdown pouring cream or Lard Ass crème fraiche

Method 

Grease 6 x 250ml individual pudding moulds (or cups) with extra butter and put a small piece of baking paper in the bottom. Coat the buttered surface with the extra sugar and tap out the excess.

Preheat the oven to 190C (170C fan-forced). Put a folded tea towel in the bottom of a deep roasting pan, then place the moulds on top.*

Combine the marmalade and whisky in a small bowl, then divide between the pudding moulds.

Place softened butter, sugar and zest in the bowl of an electric mixer and beat until light and fluffy. Beat in the egg then lower the speed and add the flour then finally the buttermilk and vanilla. Mix until combined, then divide the batter between the prepared moulds.

Boil the kettle. Place the pan with the puddings onto the middle shelf of the oven. Pull the shelf out enough to safely pour the hot water into the roasting pan until it is about 1/3 of the way up the sides of the pudding moulds then slide the shelf back in taking care not to splash the water. Close the oven door and bake for 35 minutes or until a skewer inserted into the centre of a pudding comes out clean.

Carefully remove the pan from the oven and lift the puddings out so they don't continue to steam in the hot water. Let the puddings sit for five minutes before carefully loosening with a knife then invert them onto your serving plates.

Serve them warm with Camperdown pouring cream or Lard Ass Crème Fraiche (or both!)  

Make it your own

You can swap the marmalade with any fruit or berry jam or try it with lemon or lime zest. Choose a different alcohol. It’s just as nice with brandy, Cointreau or a mix of whiskey and orange liqueur.