BARMBRACK AND MARMALADE QUEEN OF PUDDINGS
SERVES 4–6 MEDIUM
It was the orange notes in the barmbrack that gave me this idea. I also prefer marmalade to the classic raspberry jam. The clincher is that marmalade is wonderful with a wee dram of whiskey in there…optional of course!
125 ml milk
125 ml cream
1 tsp orange zest
3 tbsp sugar
1 tbsp whiskey
3 egg yolks
2 slices Rankin Selection Barmbrack, crusts removed, cut into 1 cm dice
1 tbsp whiskey
4 egg whites
110g caster sugar .. plus 1 tablespoon for sprinkling
Place the milk, cream and orange zest in a small pan and bring to a simmer over a medium heat. Whisk together the sugar, whiskey and egg yolks until light and fluffy. Pour the hot milk onto the egg yolk mixture whisking continuously. Toss in the barmbrack cubes and allow to soak for 10–15 minutes.
Preheat the oven to 160C
Grease a pie dish and pour in the egg and barmbrack mixture. Place in the oven and bake for 20–25 minutes or until the mixture is lightly set. Remove from the oven and allow to cool slightly. Turn up the oven to 180 C.
Warm the marmalade for 15 seconds in the microwave then stir in the whiskey. Spread carefully over the set barmbrack mixture.
Whisk the egg whites until stiff then add the caster sugar a tablespoon at a time while still whisking until stiff and glossy. Pipe or spoon the meringue on top of the marmalade, sprinkle with the remaining sugar and bake in the oven for 10–15 minutes until the meringue is slightly browned and crisp. Serve warm with double cream.