Marmalade Pudding with Bushmills Custard Sauce Recipe

TO MAKE THE PUDDINGS: Preheat the oven to 325F. Generously grease six 4-ounce ramekins. Put 2 tablespoons of marmalade in the bottom of each. In an electric mixer, combine the butter and sugar. Beat for 3 to 4 minutes, or until light and fluffy.

Add the eggs, orange zest, and the remaining 1 tablespoon marmalade, then gradually beat in the flour and allspice. Spoon into the prepared ramekins. Put the ramekins in a large baking pan and add hot water to the pan to come halfway up the side of the dishes. Cover the pan with waxed paper, then with aluminum foil, and prick the foil in 6 to 8 places.

Bake for 25 minutes, or until the puddings are set and lightly browned. Remove from the oven.

TO MAKE THE CUSTARD SAUCE: In a heavy saucepan, combine the cream and milk and bring to a simmer over medium heat. In a large bowl, whisk the egg yolks and sugar together.

Gradually whisk the hot milk into the yolks. Return to the pan and stir constantly over medium heat for 6 to 8 minutes, or until the custard thickens enough to coat the back of a spoon. Transfer to a bowl and whisk in the whiskey and vanilla. Set aside.

To serve, run a knife around the side of the ramekins and turns the puddings out onto the serving plates. Spoon custard around the puddings and garnish with orange segments and a sprig of mint.