Recipes | Saveur

Cong You Bing (Chinese Scallion Pancakes)

Martin Yan — Mon, 18 Mar 2019 22:35:36 +0000

Christopher Testani

Celebrated chef Martin Yan, best known for his decades-long run hosting the television show Yan Can Cook, has spent his career introducing traditional Chinese cuisine to viewers around the world. His recipe for cong you bing turns out perfectly browned pancakes threaded with bits of green onion every time. “The basic recipe for a simple scallion pancake—served with soy milk or rice porridge for breakfast—is just a guide,” Yan says. “Some like it firmer, some fluffier. I add chile flakes for color, crunch, and a kick. What’s a classic, after all? The pancake is a canvas, add anything you like.”

Featured in “101 Classic Recipes” in the October 2012 issue and “Our Best Recipes of All Time” in the Winter 2019 issue.

Makes: 6

Time: 2 hours

Ingredients

1 Tbsp. baking powder
4 cups all-purpose flour, divided, plus more for rolling
1 Tbsp. kosher salt
¼ cup plus 2 Tbsp. vegetable oil, divided, plus more for the bowl
2 Tbsp. toasted sesame oil, divided
1½ cups thinly sliced scallions, divided
1 tsp. crushed red chile flakes, divided
½ tsp. ground white pepper, divided
Soy sauce, for serving

Instructions

To a food processor, add the baking powder and 2 cups of the flour. With the machine running, add ⅔ cup of cold water and process until a dough forms, about 40 seconds. Transfer to a plate and set aside. Add the salt and remaining flour to the food processor and, with the machine running, add ⅔ cup of boiling water and process until a shaggy dough forms, about 30 seconds. Return the reserved dough to the food processor and pulse until both doughs come together, about 35 seconds.
Lightly flour a work surface and turn the dough out onto it. Knead the dough until smooth and elastic, about 4 minutes. Grease a large bowl with vegetable oil, then transfer the dough to it. Cover and set aside at room temperature until pliable and relaxed, about 2 hours.
Lightly flour a work surface and rolling pin. Split the dough in half and roll one half into a 10- by 20-inch rectangle. Brush the rectangle with 1 tablespoon each of the vegetable and sesame oils. Sprinkle with half of the scallions, half of the red chile flakes, and half of the white pepper. Beginning on a long side, tightly roll up the rectangle like a jelly roll, stretching gently outward as you roll. Cut the roll crosswise into 3 even pieces. Lightly stretch one piece and, starting from one edge, coil it horizontally, tucking the outer end beneath it. Gently flatten the coil into a disk with your hand, then flatten with the rolling pin into a 6-inch circle. Repeat with the remaining pieces and the second half of the dough and fillings. Cover the pancakes with a large sheet of plastic wrap and set aside for 10 minutes.
Position a rack in the center of the oven and preheat to 200°F. Place a large baking sheet on the rack.
To a medium nonstick skillet over medium heat, add 2 teaspoons of vegetable oil. When it’s hot and shimmering, add one pancake and cook, swirling the skillet and flipping the pancake halfway through, until golden and crisp, about 10 minutes total. Using a wide spatula or tongs, transfer the pancake to the baking sheet in the oven. Repeat with the remaining oil and pancakes.
Cut the pancakes into wedges and serve hot with soy sauce for dipping.

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Cream of Artichoke Soup

Duarte’s Tavern — Mon, 18 Mar 2019 22:51:47 +0000

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

“After my parents’ divorce in the 1970s, Mom and I did the best we could to cobble a new family unit together. Part of that was creating new traditions. We found one in our regular pilgrimages to Duarte’s Tavern in Pescadero, California. After a two-hour drive from our Bay Area home and a brisk walk along the craggy coast, we would head to Duarte’s and warm up over steamy bowls of cream of artichoke soup.

Opened in 1894, Duarte’s was everything you wanted a California diner to be, and it still is. Unlike other such establishments, which have been what I like to call “arugulaized,” Duarte’s still serves classics like BLTs and burgers along with local specialties, including Pacific-caught fish and plenty of artichoke dishes. Then there are the desserts, my favorite being the olallieberry pie, made with the tangy West Coast hybrid fruit. It’s quite possibly the best pie on Earth. My mother is gone now. But when I go back to Duarte’s for a bowl of that artichoke soup, I can’t help thinking I’m keeping our relationship alive.” —James Oseland

Featured in “The SAVEUR 100” in the January/February 2013 issue.

Makes: 6

Time: 1 hour 25 minutes

Ingredients

2 Tbsp. unsalted butter
2 garlic cloves, finely chopped
1 small onion, finely chopped
2 lb. thawed frozen artichoke hearts, coarsely chopped
3 cups chicken stock
2 cups heavy cream
Kosher salt and freshly ground black pepper
Lemon wedges and sourdough bread, for serving

Instructions

In a medium pot over medium heat, melt the butter. When the foam subsides, add the garlic and onion and cook, stirring occasionally, until the onion is softened, about 8 minutes. Add the artichokes and cook, stirring occasionally, until softened, about 3 minutes. Add the stock and bring to a boil. Turn the heat to medium-low and cook, stirring occasionally, until the artichokes are very tender, about 20 minutes.
Transfer the mixture to a blender or food processor and carefully purée (or purée in the pot using an immersion blender). Return to the pot, add the cream, and bring to a simmer over medium heat. Cook, stirring occasionally, until reduced by a third, about 45 minutes. Season to taste with salt and black pepper. Serve with lemon wedges and sourdough bread on the side.

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Tsoureki (Greek Easter Bread)

SAVEUR Editors — Mon, 18 Mar 2019 22:26:57 +0000

Photo: Matt Taylor-Gross • Food Styling: Ben Weiner

Tsoureki is a sweet, brioche-like Greek Easter bread that’s braided and shaped into a circle or two long loaves. It’s typically perfumed with mahlepi, the seeds of Mediterranean wild cherries, and adorned with red-dyed eggs, which signify spring and new life, while the deep crimson hue represents the blood of Christ. The Lenten fast is traditionally broken with tsoureki, magiritsa (a lamb soup finished with avgolemono sauce), and a bowl of red Easter eggs. You can also sprinkle the loaves with sesame seeds or sliced almonds after brushing them with egg wash in step 5.

Makes: 2 loaves

Time: 1 hour 30 minutes

Ingredients

2 cups whole milk, warmed to 100°F
Two ¼-oz. packages active dry yeast
9–10 cups cake flour, divided, plus more for dusting
1½ cups sugar, divided
2 tsp. mahlepi
8 Tbsp. unsalted butter, melted and cooled, plus more for greasing
6 large eggs, divided
2 tsp. kosher salt
1 Tbsp. grated lemon zest
1 Tbsp. grated orange zest
2 red-dyed hard-boiled eggs

Instructions

In a large bowl, stir together the milk and yeast until the yeast is dissolved. Stir in 1 cup of the flour and ½ cup of the sugar. Cover the bowl with plastic wrap and set aside until bubbly and slightly risen, about 1 hour.
To a small bowl, add the mahlepi and ½ cup of simmering water and soak for 5 minutes. Strain into a liquid measuring cup, discarding the mahlepi, and set the liquid aside to cool.
To the yeast mixture, stir in the mahlepi-scented liquid. Mix in the butter and 5 of the eggs. Sift in the salt, 8 cups of the flour, and the remaining sugar. Add the lemon and orange zest and stir with a wooden spoon until combined. Turn the dough out onto a floured surface and knead, adding more flour if needed, until smooth, about 10 minutes. Form into a ball and place in a lightly greased bowl. Cover with a kitchen towel and set aside until doubled in size, about 2 hours.
Return the dough to a floured surface. Divide into 6 pieces, rolling each piece into a rope about 15 inches long. For each loaf, tightly braid 3 ropes, then press 1 dyed egg near the end of each braid. Set aside on a lightly greased baking sheet until doubled in size, about 1 hour.
Meanwhile, position a rack in the center of the oven and preheat to 350°F. In a small bowl, whisk the remaining egg. Brush the bread with the beaten egg and bake until golden, 40–50 minutes. Set aside to cool for 30 minutes before serving

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Hot Cross Buns

SAVEUR Editors — Mon, 18 Mar 2019 22:53:37 +0000

Photo: Matt Taylor-Gross • Food Styling: Ben Weiner • Props: Dinnerware by Jono Pandolfi

Traditionally served on Good Friday to mark the end of Lent, these sweet yeasted rolls are fragrant with allspice, cinnamon, and nutmeg and are finished with a white icing cross. They’re also dotted with dried currants and candied citrus peel and brushed with marmalade for a glossy sheen. Hot cross buns are best served warm, freshly glazed and iced.

Makes: 10

Time: 1 hour 40 minutes

Ingredients

1 lemon
1 navel orange
1½ cups sugar, divided
¾ cup dried currants
Ground allspice
Ground cinnamon
Ground nutmeg
1 cup whole milk, warmed to 115°F
1½ tsp. active dry yeast
2 cups all-purpose flour, plus more for dusting
2 cups bread flour
6 Tbsp. unsalted butter, softened, plus more for greasing
2 tsp. kosher salt
2 large eggs, lightly beaten, divided
¼ cup orange marmalade
¼ cup confectioners sugar

Instructions

Using a vegetable peeler, remove sections of the lemon peel in 1-inch strips. Using a paring knife, trim off any of the white pith, then thinly slice the strips. Repeat with the orange.
To a small pot over high heat, add 1 cup of the sugar and 1 cup of water and bring to a boil. Cook until the sugar is dissolved, 1–2 minutes. Turn the heat to medium-low, add the lemon and orange peel strips, and simmer until slightly translucent, about 8 minutes. Remove from the heat and set aside to cool, then drain. Transfer to a small bowl and stir in the currants and a pinch each of allspice, cinnamon, and nutmeg. Set aside.
In the bowl of a stand mixer fitted with the dough hook, stir together the milk and yeast and set aside until foamy, about 10 minutes. Add both flours, the butter, salt, remaining sugar, and half of the beaten egg and mix on low until a smooth dough forms, 8–10 minutes. Transfer the dough to a lightly floured surface and fold in the fruit mixture until evenly distributed. Place the dough in a lightly greased bowl, cover with a kitchen towel, and set aside until doubled in size, 60–80 minutes.
Divide the dough into 10 equal pieces and roll each piece into a ball. Place the balls on a parchment-lined baking sheet, cover with the kitchen towel, and set aside until doubled in size again, 45–60 minutes.
Position a rack in the center of the oven and preheat to 325°F. In a small bowl, whisk the remaining beaten egg with 1 tablespoon of water. Lightly brush each bun with the egg wash. Bake, rotating the baking sheet halfway through, until the tops are golden brown, about 20 minutes. Set aside to cool for 15 minutes.
To a small pot over low heat, add the orange marmalade and 1 tablespoon of water and cook, stirring continuously, until the marmalade loosens, about 2 minutes. Brush each bun with the marmalade glaze and set aside until the glaze sets, about 10 minutes more.
In a small bowl, stir together the confectioners sugar and 2 teaspoons of water. Transfer to a piping bag and pipe crosses on the buns. Serve warm.

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Magiritsa (Greek Easter Soup)

SAVEUR Editors — Mon, 18 Mar 2019 22:24:41 +0000

Photo: Matt Taylor-Gross • Food Styling: Ben Weiner • Props: Bowl by Jono Pandolfi

This rendition of magiritsa—the lamb soup eaten to break the fast of the Greek Orthodox Great Lent—uses lamb shanks and shoulder instead of the classic offal. The original dish was invented as a way to use up the heart, liver, lungs, and intestines that were removed from the lamb roasted for the Easter Sunday feast. Lettuce and rice lend a wonderful texture to the soup, while scallions and dill add brightness. A swirl of avgolemono (egg and lemon) sauce goes into the pot at the very end to give the soup even more body.

Featured in the March 1997 issue.

Makes: 6–8

Time: 3 hours 45 minutes

Ingredients

¼ cup extra-virgin olive oil, divided
2½ lb. lamb shanks, fat trimmed
2 medium carrots, peeled and halved
2 large onions, quartered
2 bunches scallions, finely chopped
1½ lb. boneless lamb shoulder, finely chopped
8 cups shredded romaine lettuce
½ cup long-grain rice
3 bunches dill, finely chopped
½ cup fresh lemon juice
4 large eggs
Kosher salt and freshly ground black pepper

Instructions

To a large pot over medium-high heat, add 2 tablespoons of the oil. When it’s hot and shimmering, add the lamb shanks and cook, turning occasionally, until brown on all sides, about 12 minutes. Add the carrots, onions, and enough water to cover (about 16 cups). Bring to a boil, then turn the heat to medium and simmer, skimming occasionally, until the meat breaks apart easily when pierced with a fork, about 2½ hours. Strain the stock, discarding the vegetables but reserving the shanks. Pull the meat from the shanks and cut into small pieces (discard the bones). Return the stock and meat to the pot.
To a large skillet over medium-high heat, add the remaining oil. When it’s hot and shimmering, add the scallions and cook, stirring occasionally, until wilted, 3–5 minutes. Add the lamb shoulder and cook, stirring frequently, until browned, 5–7 minutes. Transfer to the pot. Add the lettuce, rice, and dill. Bring to a boil, then turn the heat to medium and simmer until the rice is tender, 30–45 minutes.
Just before serving, to a medium bowl, add the lemon juice and eggs and beat with a whisk until frothy. A little at a time, whisk in 2 cups of the hot broth to temper, then stir the egg mixture into the soup. Season to taste with salt and black pepper.

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Chocolate Caramel Matzo Brittle

SAVEUR Editors — Mon, 18 Mar 2019 22:38:48 +0000

Photo: Matt Taylor-Gross • Food Styling: Ben Weiner

You can tailor this recipe for crisp, kosher brittle by using white, milk, or dark chocolate, or adding sliced almonds or dried cranberries.

Makes: About 2 pounds

Time: 1 hour

Ingredients

10 Tbsp. unsalted butter, plus more for greasing
5 unsalted matzos
1 cup sugar
1 cup packed light brown sugar
1 tsp. vanilla extract
¼ tsp. baking soda
1 Tbsp. kosher salt
10 oz. semisweet chocolate, finely chopped
⅓ cup roasted pistachios, coarsely chopped (optional)
Flaky salt (optional)

Instructions

Position a rack in the center of the oven and preheat to 350°F. Line a 13- by 18-inch rimmed baking sheet with 2 layers of foil and grease thoroughly with butter. Place the matzos in one layer on the baking sheet, breaking them into pieces and slightly overlapping them if necessary. Set aside.
To a medium pot over medium-high heat, add both sugars and cook, swirling the pot frequently, until golden amber and completely liquefied, about 7 minutes. Add the butter and cook, stirring, until the butter is melted and the caramel is liquid again, about 2 minutes. In a small bowl, stir together the vanilla and baking soda, then stir into the pot along with the kosher salt until combined.
Pour the caramel over the matzo, using a silicone spatula to spread into an even layer. Bake until the matzo has absorbed the caramel and is slightly crisp, about 8 minutes. Sprinkle the chocolate over the caramel and spread into an even layer. Before the chocolate sets, sprinkle with the pistachios and flaky salt if desired. Refrigerate for at least 30 minutes.
Break into pieces to serve. Stored between layers of wax paper in an airtight container, the matzo brittle will keep for up to 1 week.

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Double Chocolate Macaroons

Leah Koenig — Mon, 18 Mar 2019 22:21:54 +0000

Photo: Matt Taylor-Gross • Food Styling: Ben Weiner

For this luscious dessert from cookbook author Leah Koenig, the traditional coconut macaroon gets a double dose of chocolate: cocoa powder and semisweet chocolate chips. These chewy, decadent treats are also gluten-free and perfect for Passover.

Makes: About 2 dozen

Time: 40 minutes

Ingredients

2¼ cups unsweetened shredded coconut
⅔ cup sugar
¼ cup cocoa powder, sifted
2 tsp. vanilla extract
¼ tsp. kosher salt
3 large egg whites
½ cup semisweet chocolate chips

Instructions

To a small pot over medium-low heat, add the coconut, sugar, cocoa powder, vanilla, salt, and egg whites and cook, stirring frequently, until slightly thickened and sticky, 5–6 minutes. Transfer to a medium bowl and set aside to cool for 20 minutes, then stir in the chocolate chips.
Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 325°F. Line two baking sheets with parchment.
Using a tablespoon, portion and roll the coconut mixture into balls, then transfer to the prepared baking sheets, spacing 1 inch apart. Bake, rotating and swapping the baking sheets halfway through, until the macaroons are just set, about 20 minutes. (Be careful not to overbake as the cookies will firm up as they cool.) Transfer to a wire rack and set aside to cool completely. Stored in an airtight container, the macaroons will keep for up to 4 days.

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Dolmeh (Persian Stuffed Grape Leaves)

Farideh Sadeghin — Mon, 18 Mar 2019 22:50:01 +0000

Photo: Doaa Elkady • Food Styling: Thu Buser

Grape leaves are stuffed with a beef, herb, and rice mixture in this slightly sweet version of Iranian dolmeh adapted from SAVEUR contributing editor Farideh Sadeghin’s dad. Feel free to make this recipe ahead, as the grape leaves taste best chilled and keep well in the fridge.

Makes: About 30

Time: 2 hours

Ingredients

¼ cup olive oil
1 cup finely chopped onion
2 garlic cloves, finely chopped
½ scallion, finely chopped
1 lb. ground beef
½ cup dill leaves, finely chopped
½ cup tarragon leaves, finely chopped
¼ tsp. saffron threads
Kosher salt and freshly ground black pepper
⅔ cup basmati rice, rinsed
⅓ cup green split peas
½ cup finely chopped parsley leaves
1 tsp. ground cinnamon
Grape leaves, rinsed and stems removed, for stuffing
½ cup fresh lemon juice
¼ cup sugar

Instructions

Make the filling: To a large pot over medium-high heat, add the oil. When it’s hot and shimmering, add the onion, garlic, and scallion and cook, stirring occasionally, until softened, about 4 minutes. Add the beef and cook, stirring and breaking it up with a wooden spoon, until browned, about 4 minutes. Stir in the dill, tarragon, and saffron and season to taste with salt and black pepper. Add the rice, peas, and 2 cups of water. Cover and cook until the water is absorbed, 35–45 minutes. Remove from the heat. Stir in the parsley and cinnamon.
Working with one grape leaf at a time, flatten the leaf and place about 2 tablespoons of the rice mixture in the center. Fold the bottom of the leaf over the filling, then fold in the sides and roll into a tight cylinder.
Place extra grape leaves over the bottom of a large pot, then tightly layer the dolmeh, seam-side down, on top. In a small bowl, stir together the lemon juice and sugar, then pour over the dolmeh. Cover tightly and cook over medium-low heat for 45 minutes. Set aside to cool before serving, preferably in the fridge for at least 4 hours or up to 5 days.

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Persian Tamarind-Stuffed Fish

Louisa Shafia — Mon, 18 Mar 2019 22:36:34 +0000

Matt Taylor-Gross

A luxurious whole fish preparation flavored with tangy tamarind and fragrant barberries, this festive dish is perfect for Nowruz, the Persian New Year. Find barberries in well-stocked Middle Eastern grocery stores or online.

Featured in “Whole Fish and Herby Eggs Are the Stars of My Nowruz Table.”

Makes: 4

Time: 1 hour 10 minutes

Ingredients

½ cup barberries
6 Tbsp. olive oil, divided, plus more for greasing
1 large onion, thinly sliced
½ cup whole raw almonds, coarsely ground
¼ cup tamarind paste
4 garlic cloves, finely chopped
⅓ cup finely chopped cilantro leaves
⅓ cup finely chopped parsley leaves
⅓ cup finely chopped tarragon leaves
4 trout, cleaned and butterflied
Kosher salt and freshly ground black pepper
Lime wedges, for serving

Instructions

To a small bowl, add the barberries and enough warm water to cover. Set aside to soak for 30 minutes, then drain.
To a large skillet over medium-high heat, add 3 tablespoons of the oil. When it’s hot and shimmering, add the onion and cook until light brown, about 10 minutes. Turn the heat to medium and continue cooking, stirring occasionally, until deep brown, about 30 minutes more.
Meanwhile, position two racks in the upper half of the oven and preheat to 375°F. Grease two baking sheets with oil and set aside.
Add the almonds, tamarind, garlic, and reserved barberries to the onion mixture and cook, stirring occasionally, until fragrant, about 10 minutes. Remove from the heat and stir in the cilantro, parsley, and tarragon.
Divide the trout between the prepared baking sheets and open them up skin-side down. Season with salt and black pepper. Spread about ½ cup of the stuffing from head to tail down one side of each fish and close the other side over the stuffing, tucking in any excess. Brush the skins with the remaining oil. Bake for 15 minutes. Turn the oven to broil and cook until the skins are golden, 3–4 minutes more. Transfer to a platter and serve with lime wedges for squeezing.

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Kuku Sabzi (Persian Herb Frittata)

Louisa Shafia — Mon, 18 Mar 2019 22:20:36 +0000

Matt Taylor-Gross

Green herbs are highly prized in Iranian cooking. At Nowruz, the Persian New Year, they become the focus of dishes like this frittata known as kuku sabzi. This version from chef and cookbook author Louisa Shafia is loaded with cilantro and parsley, plus toasted walnuts and dried rose petals. You can serve it warm or at room temperature; it’s great both ways.

Featured in “Whole Fish and Herby Eggs Are the Stars of My Nowruz Table.”

Makes: 6

Time: 35 minutes

Ingredients

3 Tbsp. olive oil
½ cup finely ground walnuts
2 tsp. crushed dried rose petals
2 garlic cloves, finely chopped
1 cup tightly packed cilantro leaves, finely chopped
1 cup tightly packed parsley leaves, finely chopped
1 bunch scallions, finely chopped
8 large eggs, lightly beaten
Kosher salt and freshly ground black pepper

Instructions

Position a rack in the center of the oven and preheat to 350°F. To a medium nonstick, heatproof skillet over medium heat, add the oil. When it’s warm, add the walnuts, rose petals, and garlic and cook, stirring occasionally, until fragrant, about 4 minutes. Stir in the cilantro, parsley, and scallions and continue cooking until wilted, about 2 minutes more. Pour in the eggs and season with salt and black pepper. Bake until the frittata springs back lightly when touched, about 15 minutes. Set aside to cool slightly, then transfer to a serving platter. Serve warm or at room temperature.

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Steamed Marmalade Pudding With Toffee Sauce

Lynne Mallison — Tue, 27 Nov 2018 15:17:16 +0000

Photo: Grant Cornett • Food Styling: Stacy Adimando and Kat Craddock

Bittersweet marmalade mingles with orange-flavored liqueur in this classic British dessert from Lynne Mallinson, who ran a company called Country Puddings in Cumbria, England. The moist individual puddings have a buttery but light and spongy texture, and they come out with a glistening layer of marmalade on top. For easy removal, keep them covered in the steamer with the heat turned off until ready to serve.

Featured in “In England, Pudding is the Definition of Dessert” by Carla Capalbo.

Makes: 4

Time: 50 minutes

Ingredients

For the pudding:

7 Tbsp. unsalted butter, softened, plus more for greasing
½ cup plus 1 Tbsp. bitter orange marmalade, divided
¼ cup plus 1 Tbsp. Cointreau, divided
⅓ cup plus 2 Tbsp. unrefined golden caster sugar or superfine sugar
2 large eggs, beaten
⅔ cup all-purpose flour, sifted
1 tsp. baking powder
½ tsp. kosher salt

For the toffee sauce:

⅓ cup heavy cream
5 Tbsp. salted butter
¼ cup light muscovado sugar

Instructions

Make the pudding: Grease the bottom and sides of four 6-ounce ramekins or dariole molds with butter and set aside. In a flat-bottomed steamer or small pot with a rack set on the bottom, add enough water to reach 2 inches up the sides of the pot. Cover and turn the heat to low.
Meanwhile, in a small bowl, whisk together ½ cup of the marmalade and ¼ cup of the Cointreau. Divide the mixture among the molds. Set aside.
To a stand mixer fitted with the paddle attachment, add the butter and caster sugar and beat on medium-high until light and fluffy, about 5 minutes. Slowly add the eggs, stopping and scraping down the sides of the bowl and paddle as needed. With the mixer on low, add the flour, baking powder, salt, and the remaining 1 tablespoon each of marmalade and Cointreau. Beat until just combined.
Evenly divide the batter among the molds. Cover the top of each with a square of parchment or wax paper and secure with a rubber band. Paper-side up, transfer to the steamer, cover, and turn the heat to medium-low. Steam until the puddings are just set, 25–30 minutes.
Meanwhile, make the toffee sauce: To a small pot over medium heat, add the cream, butter, and muscovado sugar. Bring to a boil, whisking occasionally, then turn the heat to low to maintain a strong simmer. Cook, swirling the pot once or twice, until the sauce is slightly thickened, about 2 minutes. Set aside.
Carefully remove the puddings and discard the paper. Working quickly, invert each onto an individual serving plate, allowing any of the remaining marmalade mixture to drip down. Serve hot, drizzled with the toffee sauce to taste.

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