Shirley Spears' marmalade pudding with Drambuie custard recipe
 125g/4½oz butter, plus extra for greasing150g/5oz fine brown breadcrumbs25g/1oz self-raising wholemeal flour125g/4½ oz soft light brown sugar175g/6oz good quality course cut marmalade, plus 5 tbsp extra3 large free-range eggs1 tsp bicarbonate of soda1 tbsp water, to mix 125g/4½oz butter, plus extra for greasing 150g/5oz fine brown breadcrumbs 25g/1oz self-raising wholemeal flour 125g/4½ oz soft light brown sugar 175g/6oz good quality course cut marmalade, plus 5 tbsp extra 3 large free-range eggs 1 tsp bicarbonate of soda 1 tbsp water, to mix 1 vanilla pod300ml/10½fl oz double cream300ml/10½fl oz milk6 free-range egg yolks2-3 tbsp Drambuie50g/2oz caster sugar 1 vanilla pod 300ml/10½fl oz double cream 300ml/10½fl oz milk 6 free-range egg yolks 2-3 tbsp Drambuie 50g/2oz caster sugar Method For the pudding, grease a 1.7 litre/3 pint pudding basin with a tight-fitting lid.Place the breadcrumbs, flour and sugar into a large mixing bowl.Melt the butter with the marmalade in a pan over a low heat, but do not boil. Pour the butter and marmalade mixture into the bowl of dry ingredients and mix together thoroughly.Place the eggs into a bowl and whisk until light, then stir into the marmalade mixture until well combined.Dissolve the bicarbonate of soda in a tablespoon of cold water. Add to the pudding mixture and stir well. The mixture will increase in volume as it absorbs the bicarbonate of soda. Transfer the mixture to the prepared pudding basin and leave to stand for five minutes.Cover with a close fitting lid, or kitchen foil tightly secured with kitchen string.Carefully place the pudding basin into a pan of boiling water - the water should reach halfway up the side of the pudding basin. Simmer the pudding for two hours. The water level may need to be topped up during the cooking period.For the Drambuie custard, place the vanilla pod and seeds into a pan.Add the cream and milk and slowly bring to the boil.Place the egg yolks and caster sugar into a clean bowl and whisk until pale and creamy. Gradually pour the boiled cream and milk mixture into the eggs mixture, stirring all the time. Pour the custard back into the pan and add the Drambuie. Place over a very low heat and stir with a wooden spoon for 2-3 minutes, until it begins to thicken.To serve, uncover the pudding and turn it out onto a serving dish. Melt five tablespoons more of the marmalade in a pan, then drizzle over the pudding. Cut the pudding into wedges and serve with the Drambuie custard poured over. For the pudding, grease a 1.7 litre/3 pint pudding basin with a tight-fitting lid. For the pudding, grease a 1.7 litre/3 pint pudding basin with a tight-fitting lid. Place the breadcrumbs, flour and sugar into a large mixing bowl. Place the breadcrumbs, flour and sugar into a large mixing bowl. Melt the butter with the marmalade in a pan over a low heat, but do not boil. Melt the butter with the marmalade in a pan over a low heat, but do not boil. Pour the butter and marmalade mixture into the bowl of dry ingredients and mix together thoroughly. Pour the butter and marmalade mixture into the bowl of dry ingredients and mix together thoroughly. Place the eggs into a bowl and whisk until light, then stir into the marmalade mixture until well combined. Place the eggs into a bowl and whisk until light, then stir into the marmalade mixture until well combined. Dissolve the bicarbonate of soda in a tablespoon of cold water. Add to the pudding mixture and stir well. The mixture will increase in volume as it absorbs the bicarbonate of soda. Dissolve the bicarbonate of soda in a tablespoon of cold water. Add to the pudding mixture and stir well. The mixture will increase in volume as it absorbs the bicarbonate of soda. Transfer the mixture to the prepared pudding basin and leave to stand for five minutes. Transfer the mixture to the prepared pudding basin and leave to stand for five minutes. Cover with a close fitting lid, or kitchen foil tightly secured with kitchen string. Cover with a close fitting lid, or kitchen foil tightly secured with kitchen string. Carefully place the pudding basin into a pan of boiling water - the water should reach halfway up the side of the pudding basin. Simmer the pudding for two hours. The water level may need to be topped up during the cooking period. Carefully place the pudding basin into a pan of boiling water - the water should reach halfway up the side of the pudding basin. Simmer the pudding for two hours. The water level may need to be topped up during the cooking period. For the Drambuie custard, place the vanilla pod and seeds into a pan. For the Drambuie custard, place the vanilla pod and seeds into a pan. Add the cream and milk and slowly bring to the boil. Add the cream and milk and slowly bring to the boil. Place the egg yolks and caster sugar into a clean bowl and whisk until pale and creamy. Place the egg yolks and caster sugar into a clean bowl and whisk until pale and creamy. Gradually pour the boiled cream and milk mixture into the eggs mixture, stirring all the time. Pour the custard back into the pan and add the Drambuie. Place over a very low heat and stir with a wooden spoon for 2-3 minutes, until it begins to thicken. Gradually pour the boiled cream and milk mixture into the eggs mixture, stirring all the time. Pour the custard back into the pan and add the Drambuie. Place over a very low heat and stir with a wooden spoon for 2-3 minutes, until it begins to thicken. To serve, uncover the pudding and turn it out onto a serving dish. Melt five tablespoons more of the marmalade in a pan, then drizzle over the pudding. Cut the pudding into wedges and serve with the Drambuie custard poured over. To serve, uncover the pudding and turn it out onto a serving dish. Melt five tablespoons more of the marmalade in a pan, then drizzle over the pudding. Cut the pudding into wedges and serve with the Drambuie custard poured over.