Directions
Step 1
Make the pudding: Grease the underside and sides of 4 6-ounce ramekins or dariole molds with butter and put aside. In a flat-bottomed steamer or small pot with a rack set on the underside, add sufficient water to succeed in 2 inches up the edges of the pot. Cowl and switch the warmth to low.
Step 2
In the meantime, in a small bowl, whisk collectively ½ cup of the marmalade and ¼ cup of the Cointreau. Divide the combination among the many molds. Put aside.
Step 3
To a stand mixer fitted with the paddle attachment, add the butter and caster sugar and beat on medium-high till mild and fluffy, about 5 minutes. Slowly add the eggs, stopping and scraping down the edges of the bowl and paddle as wanted. With the mixer on low, add the flour, baking powder, salt, and the remaining 1 tablespoon every of marmalade and Cointreau. Beat till simply mixed.
Step 4
Evenly divide the batter among the many molds. Cowl the highest of every with a sq. of parchment or wax paper and safe with a rubber band. Paper-side up, switch to the steamer, cowl, and switch the warmth to medium-low. Steam till the puddings are simply set, 25–half-hour.
Step 5
In the meantime, make the toffee sauce: To a small pot over medium warmth, add the cream, butter, and muscovado sugar. Deliver to a boil, whisking often, then flip the warmth to low to take care of a powerful simmer. Cook dinner, swirling the pot a few times, till the sauce is barely thickened, about 2 minutes. Put aside.
Step 6
Fastidiously take away the puddings and discard the paper. Working rapidly, invert every onto a person serving plate, permitting any of the remaining marmalade combination to drip down. Serve sizzling, drizzled with the toffee sauce to style.
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Make the pudding: Grease the underside and sides of 4 6-ounce ramekins or dariole molds with butter and put aside. In a flat-bottomed steamer or small pot with a rack set on the underside, add sufficient water to succeed in 2 inches up the edges of the pot. Cowl and switch the warmth to low.
-
In the meantime, in a small bowl, whisk collectively ½ cup of the marmalade and ¼ cup of the Cointreau. Divide the combination among the many molds. Put aside.
-
To a stand mixer fitted with the paddle attachment, add the butter and caster sugar and beat on medium-high till mild and fluffy, about 5 minutes. Slowly add the eggs, stopping and scraping down the edges of the bowl and paddle as wanted. With the mixer on low, add the flour, baking powder, salt, and the remaining 1 tablespoon every of marmalade and Cointreau. Beat till simply mixed.
-
Evenly divide the batter among the many molds. Cowl the highest of every with a sq. of parchment or wax paper and safe with a rubber band. Paper-side up, switch to the steamer, cowl, and switch the warmth to medium-low. Steam till the puddings are simply set, 25–half-hour.
-
In the meantime, make the toffee sauce: To a small pot over medium warmth, add the cream, butter, and muscovado sugar. Deliver to a boil, whisking often, then flip the warmth to low to take care of a powerful simmer. Cook dinner, swirling the pot a few times, till the sauce is barely thickened, about 2 minutes. Put aside.
-
Fastidiously take away the puddings and discard the paper. Working rapidly, invert every onto a person serving plate, permitting any of the remaining marmalade combination to drip down. Serve sizzling, drizzled with the toffee sauce to style.
