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Recipe

Steamed Marmalade Walnut Breakfast Pudding

Scott Phillips

Servings: 4 to 6

A steamed pudding is old-fashioned comfort food, often served as a side dish or for dessert, but here morphed into a breakfast treat. Although the recipe calls for a 6-quart slow cooker, it will work in any size slow cooker, provided the soufflé dish the pudding is made in fits with at least 1/2 inch of space between it and the walls. Since cold eggs can really shock a slow cooker batter, they should be at room temperature—either left out on the counter for 20 minutes or immersed in their shells in a bowl of warm (not hot) water for 3 minutes. This pudding is delicious by itself for breakfast, or for dessert with whipped cream.

Ingredients

  • 2 oz. (4 Tbs.) unsalted butter; more for greasing the soufflé dish and foil
  • 5-5/8 oz. (1-1/4 cups) all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 3/4 cup granulated sugar
  • 1/3 cup orange marmalade
  • 2 large eggs, at room temperature
  • 1 tsp. vanilla extract
  • 1/2 cup chopped walnuts

Preparation

  • Generously butter the inside of a 1-quart, high-sided soufflé dish; also lightly butter one side of a 12-inch piece of aluminum foil.
  • Mix the flour, baking powder, and salt in a small bowl. Set aside.
  • In a large bowl, combine the butter and sugar with an electric mixer at medium speed, scraping down the inside of the bowl occasionally with a rubber spatula, until light and fluffy. Beat in the marmalade, then the eggs one at a time, and finally the vanilla.
  • Stir in the dry ingredients and walnuts by hand, just until there are no pockets of unmoistened flour. Scrape the batter into the soufflé dish.
  • Set the foil butter side down over the soufflé dish and seal tightly. Bring 5 cups water to a boil on the stove. Meanwhile, cut a piece of cheesecloth large enough to hold the soufflé dish (16×30 inches). Set the dish in the center and tie each set of opposite ends together in a knot over the dish. Lifting the dish by holding on to one of the knots, set it in the slow cooker. Pour in enough boiling water to come about two-thirds of the way up the side of the dish. Cover the slow cooker and cook on high until a toothpick inserted through the cheesecloth and foil into the center of the cake comes out clean, 3 to 3-1/2 hours.
  • Holding the knotted cheesecloth with tongs or a waterproof mitt, transfer the soufflé dish to a wire rack. Cut off the cheesecloth, remove the foil, and cool for 10 minutes. Unmold onto a serving plate and let cool for another 10 minutes. Serve sliced into wedges.

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