Cinnamon ice cream
Infuse ice cream with a double-hit of cinnamon - grinding your own spices is worth the extra effort
Sticky marmalade pudding
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6
Skip to ingredients
Ingredients
- 3g coarse orange marmalade
- 1 orange with skin, roughly chopped
- 100g butter softened
- 100g light muscovado sugar
- 2 medium eggs
- 175g self-raising flour
- ½ tsp bicarbonate of soda
- 1 tsp ground ginger
For the sauce
- 15g butter
- 2 tbsp coarse orange marmalade
- 100g unblanched hazelnuts roughly chopped
- 2 tsp golden syrup
Method
- STEP 1
Grease the base and sides of a 1.4 litre pudding basin, then line base with greaseproof paper. Spoon the marmalade into the base.
- STEP 2
Discard any pips, put orange in a food processor, then process until finely chopped. Place in a bowl, set aside.
- STEP 3
Put butter, sugar, eggs, flour, bicarbonate of soda and ginger in the food processor and process until smooth and creamy. Mix in the chopped orange.
- STEP 4
Spoon mixture into the prepared basin. Cover with a double thickness of greaseproof paper, securing with string. Tightly cover with foil. Put in a steamer over a pan of boiling water or rest on an upturned plate in a large pan, then pour boiling water around the basin to half fill the pan. Cover and steam for 2 hrs, topping up with water when necessary.
- STEP 5
Meanwhile, make the sauce. Melt the butter in a small pan, add the marmalade, hazelnuts and syrup, then gently heat through for 2 mins.
- STEP 6
remove the foil and paper and turn the pudding onto a serving plate. Spoon the sauce over the pudding and serve hot with clotted cream or crème fraîche.
