Put some zest back in your desserts!
- 6 tsp orange marmalade
- 225 g plain flour
- 2 teaspoon baking powder
- 225 g caster sugar
- 225 g butter plus extra for greasing
- 4 large free range eggs
- zest and juice of 2 oranges
- To Make Pudding:
- Preheat the oven to 180°C (350°F/Gas 4).
- Sieve the plain flour and the baking powder together.
- In a large mixing bowl cream the butter and sugar together until light and fluffy.
- Add in the eggs and mix gently.
- Mix in the orange juice and zest and finally mix in the sifted flour and baking powder. If the mixture is a little stiff you can use a couple of dessertspoons of milk to loosen it up.
- In a large pudding basin (1.2 litre capacity) or in individual pudding basins (available at all good kitchen shops) put a spoonful of the orange marmalade.
- Arrange the sponge mixture on top of the marmalade and cook as required.
- To Oven Bake (ideal for individual puddings):
- Put all the pudding basins into a deep roasting tray.
- Pour in some water to come up 1/3 way on the side of the moulds.
- Cover with a sheet or parchment and a sheet or tin foil and transfer to the oven for 75 minutes.
- To Steam on the Cooker Top (ideal for larger puddings):
- Cover the pudding with a circular disc of parchment and the actual lid and place into a large saucepan.
- Pour in some water to come half way up the side of the pudding basin and transfer to the cooker top.
- Bring to the boil and then reduce to a continuous simmer for one hour and 40 minutes.
- To Serve:
- In both cases once the puddings are cooked, allow them to cool for about five minutes and invert then onto the service platter.
- Any marmalade that remains in the pudding basins can be spooned directly on top of the puddings.
- Garnish with a couple of raspberries and a sprig of fresh mint or lemon balm.
More by Kevin Dundon:
- Indulgent Chocolate Fondants: Kevin Dundon, Today
- Roasted Lamb Noisette, warmed tomato, pale ale
- Salmon Fillet, Chili Pesto: Today, Kevin Dundon