Marmalade Puddings

Marmalade Puddings

By: Naomi Sherman

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

Ingredients

• ¼ cup orange marmalade (look for the naturally sweetened ones)
• 1 orange with skin on, quartered & seeds eliminated
• 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 tablespoon fresh ginger, carefully minced
• ½ tsp salt

Method

• Butter the base and sides of a requirement pudding basin, cut a little 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 upuntil carefully sliced. Spoon into a bowl and sit aside.
• In the verysame food processor, after the orange put in softened butter, monk fruit, eggs, flour, spices, bicarb soda, baking powder, ginger and salt and procedure upuntil smooth and well integrated.
• Lastly, include in the orange purée and pulse for a coupleof secs to integrate.
• Spoon cake mix into the prepared basin. Cover with greaseproof paper and then connect the basin cover, securing down securely.
• Sit a trivet into the bottom of a big pot and sit the pudding basin on top.
• If you wear’t have a trivet, you can location the basin on an upturned dish or even a folded tea towel in the base of the pot — the concept here is to stop the basin from being in contact with the bottom of the pot and getting too hot.
• Pour in sufficient boiling water to reach midway up the sides of the basin.
• Cover and steam for approximately 2 hours, topping up with water when required.
• While still warm, eliminate the cover and the baking paper and thoroughly turn the pudding onto a serving plate.
• Tip: Do the last action while it’s warm so the sticky marmalade layer stays in location.