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Seville Orange Marmalade Bakewell Pudding or Tart

March 9, 2013 by Leave a Comment

This pudding or tart can be served warm with fresh custard or chilled cream. This is a quick recipe using ready rolled shortcrust pastry filled with Seville orange marmalade and Frangipane. I warmed and sieved the marmalade before spreading over the chilled pastry but if you prefer the orange rind to remain in the marmalade simply skip this step.

Yield – 6 servings

Equipment
20 cm (8 inch) loose bottomed flan tin – lightly buttered
Ingredients
1 sheet ready rolled shortcrust pastry
Filling
Half a jar Seville orange marmalade
115 grams unsalted butter
115 grams unrefined caster sugar
1 large fresh egg – lightly beaten
115 grams ground almonds

  1. Line the prepared flan tin with pastry, lightly pressing into the base and up the side – cover and chill in the fridge for 30 minutes then trim off the excess.
  2. Warm the marmalade over a very low heat until it becomes liquid (do not overheat), push through a sieve, removing as much liquid as possible – use the back of a small ladle or tablespoon – discard the peel.
  3. Spread the cooled marmalade evenly over the base.

Method – Filling

  1. Preheat oven to 190ºC, 375ºF, gas mark 5.
  2. Cream the butter and sugar until pale and fluffy.
  3. Add the egg, a little at a time, beating well between each addition.
  4. Mix in the ground almonds, spread over the marmalade – smoothing out the surface.
  5. Bake in the centre of preheated oven for approx. 35 minutes – or until well risen and golden.
  6. Rest for five minutes before removing from the tin.
Filed Under: Baking, Pastries, Puddings Tagged With: , ,

Steamed Marmalade Sponge Pudding

February 24, 2013 by Leave a Comment

A wonderful classic British pudding – moist, sticky and comforting during the winter months. Very easy to make.

3 large fresh eggs – at room temperature
140 grams unsalted butter – at room temperature
2 tbsp golden syrup
4 tbsp Seville orange marmalade (divided – 2 tbsp, 2 tbsp)
1 orange – finely grated zest
140 grams golden caster sugar
90 grams plain white flour
2 tsp baking powder
2 tbsp milk

  1. Brush a 1.2 litre pudding basin with melted butter.
  2. Warm the syrup and one third of the marmalade with the orange zest over a low heat just until combined then pour into the basin, spread out evenly over the base.
  3. Cream the butter and sugar until pale and fluffy, add the eggs – one tablespoon at a time – beating well between each addition, until well blended.
  4. Sift the flour and baking powder into a bowl, resift into the batter alternately with a little of the milk – gently fold in using a metal spoon.
  5. Only add sufficient milk to the batter to achieve a smooth dropping consistency.
  6. Transfer to the basin, place a pleated circle of greaseproof and kitchen foil over the basin, secure with kitchen string around the rim – butter one side of the greaseproof and place buttered side down over the pudding.
  7. Steam for 90 minutes – checking the water level often and replenishing when necessary.
  8. Check the pudding by removing the foil and paper and inserting a skewer into the centre – it should be clean when removed.
  9. Run a knife around the rim and turn out onto a serving plate and serve while hot with custard or cream.
Filed Under: Puddings, Steaming Tagged With: ,

Steamed Citrus Pudding without the Fuss

January 14, 2013 by Leave a Comment

4 to 6 servings – in winter the great British pudding is the most loved course, especially by children of my era. Now you can ‘steam’ a pudding without all the fuss.

2 tbsp Seville orange marmalade warmed with a 1 tbsp whisky (or Glayva liqueur)
Sponge
170 grams unsalted butter
170 grams unrefined caster sugar
1 tsp finely grated orange or lemon zest
2 large fresh eggs
200 grams self raising flour
2 tbsp fresh orange or lemon juice
Equipment 900 ml pudding basin, microwave safe – brushed with melted butter.

  1. Butter the pudding basin and warm the marmalade with the whisky (do not make it too hot), pour into the bowl; set aside.
  2. Beat the butter, sugar and zest until smooth and fluffy in texture, pale in colour, scrape down the bowl side.
  3. Add the eggs – one tablespoon at a time – beating well after each addition.
  4. Stop the mixer, scrape down the bowl side and sift in the flour, beat until the flour is just incorporated.
  5. Stir in the milk or fruit juice, one tablespoon at a time – you may not need it all.
  6. Spoon into the basin, cover with clingfilm (pierce in a couple of places with a skewer) or an inverted plate – microwave for 7 to 10 minutes:-
    1. 850 watt microwave cooker – medium-high
    2. 1000 to 12000 microwave cooker – medium
  7. The pudding should be well risen and springy to the touch, if required return to the oven for another 15 seconds then check again.
  8. Allow to stand for three minutes, run a knife around the inside of the bowl and invert onto a warmed plate.
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Steamed Marmalade Pudding

November 10, 2012 by Leave a Comment

Traditional steamed puddings are having a resurgence in popularity as people seek comfort foods from their childhood; it reminds me of my mother’s kitchen on Sunday morning as she prepared Sunday dinner. This steamed pudding is made using breadcrumbs – which takes me back to my childhood as these were used in many steamed sponge puddings – not only is it a way to use up any stale bread, but as a means to make lovely light puddings. Tip – don’t use sliced bread, it is best to use good quality unsliced bread with crusts removed. Ring the changes by adding lime zest rather than orange. We often used orange flower water in dessert recipes, one of my favourites was Yorkshire Curd Tart; a family favourite.

4 tbsp Seville orange marmalade and 1 tbsp Grand Marnier
Pudding
150 grams shredded suet
150 grams fresh white breadcrumbs (blitz in batches until quite fine)
100 grams golden caster sugar
2 large fresh eggs – lightly beaten
10 ml (1 dessert spoon) orange flower water
1 orange – finely grated zest and juice
Milk
4 tbsp Seville orange marmalade
6 tbsp self raising flour

  1. Butter a 1.5 litre pudding basin, warm the marmalade with the orange liqueur, spoon into the pudding basin; put to one side.
  2. Put the suet, breadcrumbs and sugar into a baking bowl, toss to combine.
  3. Put the eggs, orange flower water and orange zest into a jug and whisk until blended, pour into the bowl while stirring until incorporated.
  4. Measure the orange juice and make up to 70 ml with the milk, stir into the batter with the marmalade. The mixture should be quite stiff.
  5. Spoon into the prepared basin, cover the a disk of greaseproof paper (pleated in the centre and brushed with butter – put buttered side down). Cover with a disk of foil, pleated in the centre. Secure with fine string around the rim (use a long piece of string to make a handle, simply loop over the pudding and tie at opposite side).
  6. If not using a steamer, place an upturned sauce or trivet into a large saucepan, put the pudding on top and add enough boiling water to come half way up the bowl side.
  7. Cover and return to the boil – simmer for 2 hours 30 minutes, topping up with boiling water when necessary.
  8. Remove from the steamer and take off the paper and foil, run a knife around the inside edge to loosen then allow to rest for 5 minutes.
  9. Serve with custard or chilled thick pouring cream.
Filed Under: Puddings, Steaming Tagged With: ,

Baked Marmalade Sponge

May 24, 2012 by Leave a Comment

I was playing about with one of my favourite recipes, mainly because the spices normally added to this otherwise plain sponge recipe were not available; I creamed the butter and sugar with just a little vanilla extract until pale(r), smooth and very fluffy – adding a teaspoon of Miel de Cana and sea salt flakes along the way. I then whisked the eggs with about a dessert spoon of the fresh lemon juice available from many Spanish supermarkets – it is oh so good, not easily distinguished from fresh. The eggs were added a tablespoon at a time along with a teaspoon of flour, beating well between each addition. The dry ingredients were then resifted over the batter, quickly folding in until incorporated.

Made – 23 May 2012 (in this recipe I only had only 85 grams of unsalted butter, so also used 30 grams of margarine). You could use a mixture of black treacle and golden syrup instead of Miel de Cana, but this will change the taste just a little. The second time I made the sponge I used all butter.

The recipe is oh so simple, but with the chilled cream … it rocked my boat along with my daughter´s and the JRT who pinched what was left! I was amazed at how the marmalade mixture seemed to infuse the sponge with flavour, it was absolutely fabulous and arguably the best baked sponge pudding I have made for a long time. Intricate recipes are not always the best.

115 grams plain white flour
3/4 tsp baking powder
115 grams unsalted butter, room temperature
115 grams natural golden caster sugar
Pinch sea salt flakes
1/2 tsp pure vanilla extract or vanilla bean paste
2 large fresh eggs, lightly beaten with 1/2 tsp lemon juice
1 tsp Miel de Cana
Sauce
3 dessert spoons Seville orange Marmalade
1 dessert spoon lemon juice
1 tsp Scottish whisky

  1. Lightly butter an ovenproof dish or cazuela (it was baked in our terracotta cazuela – though you can use an ovenproof dish).
  2. Preheat oven to 180ºC, 355ºF, gas mark 4.
  3. Warm the marmalade, lemon juice and Scottish whisky, while stirring, until blended then transfer to the prepared dish, spreading out evenly over the base, reserve.
  4. Sift the flour, baking powder and salt into a bowl, stir with a whisk to blend, reserve.
  5. Cream the butter, sugar and vanilla extract until the mixture is pale, smooth and fluffy, adding the salt flakes and Miel de Cana along the way.
  6. Whisk the eggs and lemon juice, add – one tablespoon at a time – to the batter, beating well between each addition.
  7. Resift the flour over the batter, fold in until incorporated.
  8. Spoon the batter over the marmalade, smooth out the surface with the back of a spoon.
  9. Bake in the centre of a preheated oven for approx. 30 to 35 minutes, or until well risen and a light golden colour.
  10. Serve with chilled single cream or hot vanilla custard.
Filed Under: Baking, Puddings Tagged With: , , , ,

Strawberry Marmalade B&B Pudding

May 16, 2012 by Leave a Comment

Bread and butter puddings are so delicious, and little effort is required to make them. I recently made one using the lovely Seville orange marmalade available in Spain, not a pretty dessert but moreish! This dessert is slightly different in that the marmalade used is strawberry and citrus available from Boddington´s though you can replace with Seville orange marmalade if preferred.

Unsalted butter, softened at room temperature
300 to 350 grams Strawberry citrus marmalade – Boddington´s
1 large fresh unsliced white loaf, 700 grams
4 large fresh eggs
400 ml crème fraîche or double cream
400 ml milk
85 grams golden caster sugar
1 vanilla pod – split lengthways, seeds scraped out
To serve
280 ml double cream
1 to 2 tbsp orange liqueur – Grand Marnier

  1. Generously butter a deep two litre ovenproof dish, spread half of the marmalade over the base.
  2. Trim the crusts from the loaf, cut four slices – lengthways – approx. one centimetre thick.
  3. Butter one side of the bread slices, spread marmalade over two of the slices (on the side without butter).
  4. With the marmalade side facing up, roll up the slices of bread short side nearest you, cut each roll in half.
  5. Lightly press into the dish.
  6. Put the eggs, cream and milk into a bowl, whisk until blended then sieve into a jug, add the sugar and vanilla seeds, whisk until combined, pour half over the bread rolls.
  7. Lightly press the rolls into the liquid, allow the bread to soak up the liquid – at room temperature – then slowly pour over the remainder.
  8. Cover and place in the fridge while the oven comes to temperature.
  9. Preheat oven to 160ºC, 320ºF, gas mark 3.
  10. Uncover the pudding and place into the centre of the oven, bake for 60 minutes – check, the custard should be softly set – if not, cook for a little longer.
  11. Serve with softly whipped cream flavoured with orange liqueur.
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Orange Marmalade Bread and Butter Pudding with Whisky

April 26, 2012 by Leave a Comment

I love bread and butter puddings, reminders of home – really good when I feel home sick. I love Glayva whisky liqueur, although only one tablespoon is used to top the pudding, it does add another dimension when warmed a little with some Seville orange marmalade before being drizzled over the top just prior to baking. If you don´t fancy whisky, try adding a little orange liqueur, Grand Marnier or other brand.

You could also use all milk rather than milk and cream for the custard base.

Recently I made this pudding using some left over hot cross loaf slices, equally good would be a sweet bread with made with dried bilberries or blueberries rather than the traditional currants, raisins or sultanas. When making bread and butter pudding, it is essential to use “day old” or “stale” bread so the custard is soaked up more easily.

8 slices day old crusty white bread, brioche or light fruit loaf
Unsalted butter, softened at room temperature
4 tbsp thick cut Seville orange marmalade
Custard
300 ml full fat milk
285 ml crème fraîche or double cream
3 large fresh eggs, lightly beaten
1 vanilla pod – seeds scraped out (or finely grated orange zest)
4 tbsp natural golden caster sugar
To finish
2 tbsp Seville orange marmalade, warmed with 1 tbsp Glayva whisky liqueur
2 tbsp natural brown sugar

  1. Preheat oven at 160ºC, 320ºF, gas mark 3.
  2. Lightly butter a shallow glass ovenproof dish.
  3. Butter the bread slices on both sides then spread one side with marmalade, sandwich two slices together – making four sandwiches.
  4. Cut each slice into four triangles; arrange in the prepared baking dish, pointed side facing upwards (crust side down) – just leaning a little.
  5. Put the milk, crème fraîche, eggs, vanilla seeds (or about 1 tsp finely grated orange zest) and sugar into a jug, whisk until well blended then slowly pour evenly over the bread.
  6. Lightly press the bread into the custard.
  7. Leave for the liquid to soak into the bread for approx. 30 minutes minimum.
  8. Warm the marmalade and Glayva while stirring, do not allow the mixture to simmer, it just needs to be a little runny.
  9. Drizzle over the pudding, sprinkle the brown sugar over the top.
  10. Bake in the centre of a preheated oven for approx. 45 minutes, or until lightly tinged with brown.
  11. Allow to cool a little then serve while hot with Cornish clotted cream or double cream, though I like it with chilled single/pouring cream.
Filed Under: Baking, Desserts, Easter, Puddings Tagged With: , ,

Wholemeal Orange Marmalade Pudding

March 4, 2012 by Leave a Comment

A wonderful old fashioned steamed orange pudding made using wholemeal flour where the peel and pith of the blood orange is removed, then the orange is thinly sliced and use to line the oven proof dish; it does look really attractive when the pudding is removed from the basin and placed onto the warmed serving plate.

1 large fresh blood orange
85 grams unsalted butter, room temperature
85 grams unrefined caster sugar
2 large fresh eggs plus 1 egg yolk, lightly beaten – room temperature
85 grams wholemeal self raising flour
1/4 tsp fine salt
3 tbsp Seville orange marmalade
1.5 tbsp orange liqueur
1.5 tbsp milk
Sauce
28 grams cornflour, sifted
28 grams unrefined caster sugar
450 ml milk
1 large fresh blood orange – zest and juice
2 tbsp orange liqueur

  1. Butter a 900 ml pudding basin, place a circle of buttered greaseproof paper in the bottom.
  2. Zest the orange (put the to one side), then remove the pith using a sharp knife, thinly slice the orange, use the slices to line the base and sides of the pudding basin.
  3. Cream the butter, sugar and reserved zest until pale and fluffy.
  4. Add the eggs – one at a time – beating well between each addition.
  5. Fold in the flour, salt, marmalade, liqueur and milk.
  6. Transfer to the prepared basin, smooth out the surface with the back of a spoon.
  7. Cover with one layer of buttered greaseproof paper (buttered side facing down) and one layer of foil – both pleated in the centre, tie with fine string under the basin´s rim.
  8. Place into a steamer, steam for two hours checking the water levels and topping up with freshly boiled water when required.
  9. When the pudding is nearly ready, make the orange sauce.

Sauce

  1. Sift the cornflour and sugar into a bowl, mix to a paste with two tablespoons of the milk.
  2. Remove the orange peel (without any pith attached) using a sharp knife, place the peel into the saucepan with remaining milk.
  3. Warm over a low heat until hot, strain into a jug discarding sieve contents.
  4. Pour in a thin steady stream into the bowl, while whisking, when smooth return to the rinsed out saucepan and place over a low heat.
  5. Warm while stirring until the sauce thickens then stir in the juice and orange liqueur.
  6. When the pudding is ready, remove the foil and paper, unmould and serve with the sauce.
Filed Under: Desserts, Puddings, Sauces, Steaming Tagged With: , , ,

Seville Orange Marmalade Roly Poly with Grand Marnier

January 30, 2012 by Leave a Comment

This Roly Poly recipe is made using both suet and butter in the suet crust, filled with Seville orange marmalade and served, once baked, with hot fresh custard.

Pastry
225 grams self raising flour
55 grams unrefined caster sugar
1/2 tsp baking powder
1/2 tsp ground cinnamon
40 grams unsalted butter, softened
30 grams vegetable suet
1 small fresh egg
40 ml single cream – chilled
115 ml whole/full fat milk – chilled
Filling
1 jar Seville orange marmalade
1 tbsp Grand Marnier or other orange liqueur
To serve
Fresh egg custard – recipe at end of this post

Preparation

  1. Return butter to its original wrapper, freezer until firm – remove from the freezer when needed.
  2. Lightly oil the Mermaid pudding sleeve (dimensions – 19 x 10.5 x 8.5 cm) or butter an ovenproof dish/pudding bowl.
  3. While stirring, warm amount of marmalade you intend to use with the liqueur until blended; allow to cool.

Suet Pastry

  1. Sift the flour, sugar, baking powder and ground cinnamon into a bowl.
  2. Remove butter from the freezer and peel back the wrapper – while dipping in flour throughout the process, grate into the dry ingredients, tossing in the flour as you work (do not rub in).
  3. Stir in the suet, make a well in the centre.
  4. Put the egg and cream into a jug, whisk to combine; pour into the dry ingredients while mixing – finally adding sufficient milk to form a dough.
  5. Turn out onto a floured work surface and knead lightly.
  6. Cover the pasty and allow it to rest for a few minutes before rolling out.
  7. Roll the pastry out to a rectangle 20 cm by 30 cm.
  8. Spread the filling over the pastry leaving a small border at both long ends and one short end, dampen the borders with a little water.
  9. Fold these borders over the filling, with the short end without a border facing, roll up, lightly crimp the seam, turn over and place seam side down in the steamer, press down light at both ends – steam for 1 hour 30 minutes.
  10. Alternately, transfer to a lightly oiled baking tray, bake in a preheated oven set to 200ºC; 180ºC; 400ºF; gas mark 6 for 35 to 40 minutes (check after 30 minutes), or until well risen, cooked through and a light golden colour.
  11. Allow to rest for 5 minutes then serve with custard.

Vanilla Custard with Cornflour

Yield – about 500 ml

1 level tbsp cornflour – sifted
500 ml Jersey or breakfast milk**
3 large fresh egg yolks
2 level tbsp unrefined caster sugar (or amount to taste)
1 tsp to 1 tbsp vanilla bean paste (amount to taste)

  1. Mix the cornflour with a little of the cold milk in a large bowl.
  2. Put the egg yolks and sugar into a heatproof bowl, whisk until well blended.
  3. Bring the rest of the milk to the boil in a saucepan, then stir into the blended mixture.
  4. Return the mixture to the clean saucepan, reduce heat and warm gently until thickened – without boiling – about 3 minutes to cook the cornflour.
  5. Remove from the heat and allow to cool a little then gradually whisk a little into the egg yolks mixture until smooth, gradually add remainder while continuing to stir.
  6. Return to a low heat and cook without boiling, while stirring carefully, until the sauce thickens.
  7. Flavour with the vanilla extract and pour into a jug.

**use whole/full fat milk in place of the Jersey milk; or half milk and half cream for a richer creamy sauce.

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Citrus Whisky Cream

April 29, 2010 by Leave a Comment

This dish incorporates many foods I enjoy, for something a little different try using a Whisky Liqueur like Glayva.

Cream
3 tbsp lime marmalade
3 tbsp single malt whisky
2 tsp fresh lime juice
2 tbsp fresh orange juice
1 tsp finely grated lime zest
1/2 tbsp unrefined  icing sugar, sifted
300 ml double cream, chilled
Candied Citrus Zest
1 orange and 1 large lime, 70 grams caster sugar, 70 ml cold water

An hour before beginning – place a bowl and whisk (or beaters) into the freezer to chill, leave until ready to use.

Candied citrus zest – using a zester, remove the coloured part of the peel from the orange and lime, avoiding the white pith. Blanch in boiling water for one minute, drain and rinse under cold running water and pat dry with paper towel. Put the sugar and the water into a saucepan over a medium heat and bring to the boil, stirring constantly until the sugar dissolves. Cook until the syrup thermometer registers 140° Celsius – this is the “soft-ball” stage. It should take around 5 minutes. Add the citrus peel and gently cook, stirring occasionally, for about 10 minutes – do not allow the peel to brown – if it starts to brown immediately remove from heat. When ready, strain through a sieve, separate using a fork, leave to cool in the sieve while you prepare the whisky cream.

Cream – warm the marmalade and sieve into a bowl, add the whisky, lime juice, orange juice, zest and icing sugar- stir until blended. Remove the bowl and whisk from the freezer, pour in the cream and whisk until increased in volume (between soft peak and stiff peak stage), either using a cold balloon whisk or electric mixer. Gently fold in the marmalade mixture.

Spoon onto cocktail or other stemmed glasses, cover each glass with clingfilm, chill in the refrigerate for an hour before serving.

Garnish with the candied zest.

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