Sticky orange & marsala pudding

Recipe uploaded by

Jane Hornby

3 ratings

Recipe by Jane Hornby

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1. Butter the inside of a 1.2-litre pudding basin. If you're steaming the pudding on the hob, boil the kettle and have a large saucepan with a lid and a heatproof saucer ready. Cut a sheet of foil and greaseproof paper, both about 30cm long, and butter the greaseproof.
2. Spoon 3 tbsp syrup into the bottom of the basin. Lay 5 slices of clementine or satsuma in the bottom, overlapping like petals. In a bowl, beat the butter and sugar until creamy, then add eggs gradually, beating all the while, until light and fluffy. Add a spoonful of flour if the mix starts to split. Tip in the breadcrumbs and the rest of the flour, fold until combined, then add all remaining ingredients and fold again. Spoon mix on top of the fruit slices. Add remaining slices of clementine or satsuma against the side of the bowl as you go.
3. To cook on the hob, cover with greaseproof and foil and steam for 1½ hrs (see Know-how, below). To microwave, losely cover with cling film, pierce once, then cook on Medium for 12 mins. To check it's done, poke a skewer into the pudding; it should come out clean.
4. Make the syrup by heating the ingredients in a small pan. When the pudding is ready, turn out and serve drenched with syrup, or leave to cool and chill for up to 3 days. To reheat, re-cover with foil and greaseproof and steam for 30 mins, or cover with cling film and microwave on Medium for 5 mins until hot. Reheat sauce in the microwave or in a pan.

Per serving

491 kcalories, protein 6g, carbohydrate 72g, fat 21 g, saturated fat 12g, fibre 1g, salt 0.86 g

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• lesley

  25 November 2007

  lesley rated this recipe

  

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• Dr. Scott

  09 December 2007

  Dr. Scott rated and commented on this recipe

  

  I made this for Christmas 2006 and it was a hit! It's surprisingly light and refreshing and lovely with nutmeg ice cream. I have had requests for a repeat in 2007!

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• David

  20 December 2007

  David rated and commented on this recipe

  

  Better then any xmas pudding. The family ask for it all the time.

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• Good Food Re

  02 February 2008

  Good Food Re commented on this recipe

  This is the most fantastic alternative to the heavy Christmas pudding. Have used this recipe two years running now and can't fault it.

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Ingredients

• 3 tbsp golden syrup
• 2 clementines or satsumas , thinly sliced
• 175g butter
• 175g golden caster sugar
• 3 eggs , beaten
• 85g self-raising flour
• 85g fresh white breadcrumbs
• grating fresh nutmeg (about ¼ tsp)
• 2 tbsp marsala
• zest 1 large orange
• 200g mixed dried fruits
• handful glacé cherries , halved

FOR THE SYRUPY SAUCE

• 5 tbsp golden syrup
• zest 1 orange , juice ½
• 3 tbsp Madeira

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Difficulty and servings

Serves 8

Preperation and cooking times

Prep 20 mins

Cook min 1 hr 30 mins

Ingredients

• 3 tbsp golden syrup
• 2 clementines or satsumas , thinly sliced
• 175g butter
• 175g golden caster sugar
• 3 eggs , beaten
• 85g self-raising flour
• 85g fresh white breadcrumbs
• grating fresh nutmeg (about ¼ tsp)
• 2 tbsp marsala
• zest 1 large orange
• 200g mixed dried fruits
• handful glacé cherries , halved

FOR THE SYRUPY SAUCE

• 5 tbsp golden syrup
• zest 1 orange , juice ½
• 3 tbsp Madeira

Per serving

491 kcalories, protein 6g, carbohydrate 72g, fat 21 g, saturated fat 12g, fibre 1g, salt 0.86 g

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