MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Steamed Marmalade Pudding With Toffee Sauce
Categories: Puddings, Desserts, Citrus, Booze, Dairy
Yield: 4 servings

MMMMM--------------------------PUDDING-------------------------------
7 tb Softened, unsalted butter;
- more for greasing
1/2 c + 1 tb bitter orange
- marmalade; divided
1/4 c + 1 tb Cointreau; divided
1/3 c + 2 tb unrefined golden
Caster sugar or superfine
- sugar
2 lg Eggs; beaten
3 1/2 oz A-P flour; sifted
1 ts Baking powder
1/2 ts Kosher salt

MMMMM------------------------TOFFEE SAUCE-----------------------------
1/3 c Heavy cream
5 tb Salted butter
1/4 c Light muscovado sugar

Grease the bottom and sides of four 6-ounce dariole
molds or ramekins with butter, and set them aside. In a
flat-bottomed steamer or small pot with a rack set on
the bottom, add enough water to reach 2" up the sides of
the pan. Cover, and preheat over low heat.

Meanwhile, in a small bowl, whisk 1/2 cup of the
marmalade and 1/4 cup of the Cointreau. Divide the
mixture among the molds, and set aside.

In the bowl of a stand mixer fitted with the paddle
attachment, beat the butter and sugar on medium-high
speed until light and fluffy, about 5 minutes. Add the
beaten eggs little by little, stopping and scraping down
the bowl and paddle as needed. With the mixer on low,
add the flour, baking powder, salt, and the remaining 1
tablespoon each marmalade and Cointreau, and mix until
just combined.

Divide the batter evenly among the molds. Cover the top
of each with a square of parchment or wax paper and
secure with a rubber band. Transfer (paper side up) to
the steamer, cover, and raise the heat to medium-low.
Steam just until the puddings are set, 25-30 minutes.

MEANWHILE, MAKE THE TOFFEE SAUCE: In a small saucepan
over medium heat, add the cream, butter, and sugar.
Bring to a boil, whisking occasionally, then lower the
heat to maintain a strong simmer. Cook, swirling the pan
once or twice, until the sauce is slightly thickened,
about 2 minutes. Set aside.

Carefully remove the puddings, and discard the paper.
Working quickly, invert each onto an individual serving
plate, allowing any of the remaining marmalade mixture
to drip down. Serve hot, drizzled with the toffee sauce
to taste.

RECIPE FROM: https://www.saveur.com

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