Marmalade pudding and Bourbon custard

Step 1

For the pudding, place the orange into a medium saucepan and add water. Bring to the boil and cook for 20–30 minutes, or until soft.

Step 2

Drain the orange and blend in a blender or food processor until smooth, taking out any of the larger hard pips.

Step 3

Grease and line a 1.4 litres/2½ pints pudding basin. Place the marmalade in the base of the basin.

Step 4

Put the butter and sugar into a bowl and whisk until light and fluffy. Gradually add the eggs and flour and then the bicarbonate of soda and blended orange and mix together.

Step 5

Pour the mixture on top of the marmalade, cover with greaseproof paper and then foil and tie with string.

Step 6

Place a large saucepan on the hob with a side plate in the bottom. Place the basin on top of the plate and pour boiling water around the side to halfway up the basin.

Step 7

Place a lid on top of the saucepan and simmer for two hours. Keep checking the water and top up when necessary.

Step 8

For the bourbon custard, place the cream, milk and vanilla pod and seeds into a large saucepan and bring to a simmer. Do not allow the mixture to boil over.

Step 9

Whisk the egg yolks and sugar until pale in a heat-proof bowl. Strain the cream mixture over the egg yolks gradually stirring all the time.

Step 10

Return the mixture to the saucepan and cook over a low heat until it thickens – take care to keep stirring and keep the heat low so that it does not scramble. Add the bourbon at the end.

Step 11

To serve, place a spoonful of the pudding into a serving bowl and pour over the hot custard.