Steamed Marmalade Pudding with Toffee Sauce | Saveur
These simple steamed butter cakes with Cointreau and bitter marmalade are an elegant end to an English feast.
Ingredients
- 7 tbsp. (3½ oz.) softened, unsalted butter, plus more for greasing
- <sup>1</sup>⁄<sub>2</sub> cup plus 1 Tbsp. bitter orange marmalade, divided
- <sup>1</sup>⁄<sub>4</sub> cup plus 1 Tbsp. Cointreau, divided
- <sup>1</sup>⁄<sub>3</sub> cup plus 2 Tbsp. unrefined golden caster sugar or superfine sugar
- 2 large eggs, beaten
- <sup>2</sup>⁄<sub>3</sub> cup (3½ oz.) all-purpose flour, sifted
- 1 tsp. baking powder
- <sup>1</sup>⁄<sub>2</sub> tsp. kosher salt
- <sup>1</sup>⁄<sub>3</sub> cup heavy cream
- 5 tbsp. salted butter
- <sup>1</sup>⁄<sub>4</sub> cup light muscovado sugar
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