Raspberry Pudding with Burnt Whisky Sauce

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Ingredients (Serves 8):

• 175g butter

• 350g jar Beerenberg Raspberry Jam

• 175g self raising flour

• 1 large orange

• 175g caster sugar

• 3 eggs

• For the sauce

• 45ml whisky

• 6 tbs Beerenberg Orange Marmalade

• 75g butter

• 1 orange, segmented

• 75g caster sugar

Method:

1. Grease 8 x 150ml pudding moulds and dust with a little flour. Grate the rind from the orange and squeeze out the juice. Place a good teaspoon of jam in each mould. Cream together butter and caster sugar and add the grated orange rind. Beat until light and fluffy.

2. Add eggs a little at a time and beating well, fold in the flour. Add 2 tablespoons of orange juice; reserve the remainder for the sauce. Divide the sponge mixture between the moulds.

3. Cover moulds with folded foil and place in either a steamer or in a roasting tin half filled with water. Cook for 40-45 minutes at 160C, or until firm to the touch.

4. For the sauce: Melt the butter and caster sugar in a small, heavy based saucepan, stirring continuously, over medium heat until golden brown (approximately 5 minutes). Add the whisky and then the remaining orange juice. Bring to the boil and simmer until syrupy. Remove from heat and stir in the Orange Marmalade. Add the orange segments.

5. To serve, uncover the puddings and loosen the edge with a round-blade knife, invert on to serving plates and pour the sauce over and around.