Friday, August 20, 2010

Something To Look Forward To.

Here is a recipe for 'marmalade' pudding. Instead of using the grated rind and juice of one orange and using ANOTHER orange (as per ingredient list) grate zest from the second orange before peeling, and use orange essence and water to make the 'juice'. You may already have a carton of orange juice in the fridge for drinking. A good tip is to freeze the last juice still in the carton (it often contains segments) as - once opened - it does not have a long shelf life, and once frozen the top of the carton can be cut away and the block of orange juice 'decanted' into a freezer bag. The glace cherries and angelica are both for flavour and colour, so chopped n0-soak apricots could be used along with other dried fruits if you prefer.
In any case, as the marmalade and oranges 'coat' the cake rather than incorporated into the mixture, see no reason why this idea should not work with other 'cakey mixtures' such as Victoria Sandwich.
Light Orange Pudding:
4 oz (100g) glace cherries, finely chopped
1 oz (25g) angelica, finely chopped
4 oz (100g) butter
4 oz (100g) caster sugar
grated rind and juice of 1 orange
2 eggs
3 oz (75g) self-raising flow
2 oz (50g) fresh white breadcrumbs
3 tblsp lemon or orange marmalade (pref shredless)
1 orange, peeled and thinly sliced
Cream the butter and sugar together until light and fluffy, then fold in the orange zest. Gradually beat in the eggs, and then fold in the flour and breadcrumbs. Stir in the orange juice and the chopped cherries and angelica.
Coat the base and sides of a 2lb loaf tin with the marmalade and cover with overlapping slices of orange. Spoon the pudding batter into the tin. Stand this in a roasting tin half-full of water (bain marie) and bake at 200C, 4o0F, gas 6 for 45 minutes. Turn out onto a plate and serve with custard or whipped cream.