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Marmalade Puddings

Marmalade Puddings

By: Naomi Sherman

This pudding is sweetened with natural sweeteners and is a beautiful, warming dessert. Serve with lashings of custard.


Servings

8

Prep time

Cook time

Recipe


Ingredients

  • ¼ cup orange marmalade (look for the naturally sweetened ones)
  • 1 orange with skin on, quartered & seeds removed
  • 120g butter, softened
  • 145g golden monk fruit
  • 2 eggs
  • 175g plain flour
  • 1 tsp cinnamon
  • 1 tsp cardamom
  • 1 tsp baking powder
  • ½ tsp bicarb soda
  • 1 tbsp fresh ginger, finely minced
  • ½ tsp salt

Method


  • Butter the base and sides of a standard pudding basin, cut a small circle of baking paper for the base and press it in.
  • Spoon the marmalade into the base.
  • Put the seedless orange wedges in a food processor, then blitz until finely chopped. Spoon into a bowl and sit aside.
  • In the same food processor, after the orange put in softened butter, monk fruit, eggs, flour, spices, bicarb soda, baking powder, ginger and salt and process until smooth and well combined.
  • Lastly, add in the orange purée and pulse for a few secs to combine.
  • Spoon cake mixture into the prepared basin. Cover with greaseproof paper and then attach the basin lid, clamping down firmly.
  • Sit a trivet into the bottom of a large pot and sit the pudding basin on top.
  • If you don’t have a trivet, you can place the basin on an upturned saucer or even a folded tea towel in the base of the pot — the idea here is to stop the basin from being in contact with the bottom of the pot and getting too hot.
  • Pour in enough boiling water to reach halfway up the sides of the basin.
  • Cover and steam for roughly 2 hours, topping up with water when necessary.
  • While still warm, remove the lid and the baking paper and carefully flip the pudding onto a serving plate.
  • Tip: Do the last step while it’s warm so the sticky marmalade layer remains in place.

  

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Naomi Sherman

Naomi Sherman

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