Marmalade steamed puddings with whisky sauce

Takes 2hr 25min Makes

INGREDIENTS

FOR THE CANDIED

ORANGES 2 ORANGES

200G CASTER SUGAR 2TBSP ORANGE JUICE FOR THE

PUDDINGS 200G MARMALADE 175G UNSALTED BUTTER, SOFTENED 175G LIGHT MUSCOVADO SUGAR 1TBSP GOLDEN SYRUP 3 LARGE EGGS

175G SELF-RAISING FLOUR

1TSP BAKING POWDER 1TSP GROUND GINGER FOR THE SAUCE 35G

BUTTER 150G LIGHT MUSCOVADO SUGAR 100G MARMALADE 3TBSP WHISKY 150ML DOUBLE CREAM JUICE OF A LEMON

To make the candied oranges, bring a medium saucepan of water to the boil. Cut 6 slices of orange, add to the boiling water for 1min, then transfer to a bowl of iced water to cool.

In another saucepan, heat the sugar, juice and 250ml water until the sugar dissolves, stirring occasionally. Lower the heat, add the orange slices and simmer for 45min, turning every 15min. Remove slices and place on a rack to cool.

Lay orange slices in six buttered and lightly floured dariole moulds, with a little marmalade. In a bowl, cream butter and sugar until light and fluffy. Add syrup, then eggs, and mix. Fold in flour, baking powder and ginger. Divide the mix between the moulds, smooth tops, cover with foil and place in a large steamer or pan with a trivet. Half-fill the pan with boiling water and cover with a tight-fitting lid. Steam gently for 45min. You may need to top the water up halfway through.

For the sauce, gently heat the butter, sugar, marmalade and whisky in a pan. Stir occasionally until dissolved. Add cream and lemon juice. Turn out the puddings on to hot plates, and pour the sauce over.