Watch Christmas with Mark Moriarty on Monday, 22 December at 6:30pm on RTÉ One.
Ingredients
Makes 10 individual puddings
For the puddings:
- 340g soft butter, plus extra for lining moulds
- 220g caster sugar
- Zest of 1 lemon
- Zest of 1 orange
- 100g golden syrup
- 2 tbsp marmalade
- 6 eggs
- 340g self-raising flour
For the custard:
- 4 egg yolks
- 60g caster sugar
- 2 vanilla pods, seeds scraped out
- 250ml single cream
Method
- To make the custard, place the egg yolks, sugar and vanilla seeds in a bowl and mix together to a paste.
- Heat the cream in a saucepan until almost boiling, then pour into the egg mix and stir together.
- Return the liquid to the pan and cook slowly over a low heat, mixing constantly with a spatula until the cream thickens. Don't overcook or it will turn to scrambled eggs. Pour into a bowl, cover with clingfilm and cool in the fridge.
- To make the puddings, line small dariole moulds lightly with some soft butter and set aside in the fridge. Into a large bowl, add the soft butter, caster sugar, lemon zest, golden syrup and marmalade and mix with an electric whisk for 1 minute.
- Whisk in two of the eggs and half the flour until mixed evenly, then add the remaining egg and flour and whisk together. The mix should just drop off the whisks when lifted up. If it is too thick, add a splash of milk.
- Spoon the mix into the lined small dariole moulds until ¾ full. Place a steamer on the hob with a good amount of water in the base pot and place a lid on. When the water is begins to boil, place the puddings on the shelf in the steamer and place the lid on.
- Cook on a medium heat for 25-30 minutes, until a skewer placed into the middle of the pudding comes out clean.
