Sticky marmalade pudding
Sticky marmalade pudding requires roughly 2 hours and 15 minutes from start to finish. This side dish has 353 calories, 8g of protein, and 14g of fat per serving. This lacto ovo vegetarian recipe serves 6 and costs 59 cents per serving. It is brought to you by BBC Good Food. A couple people made this recipe, and 27 would say it hit the spot. Head to the store and pick up hazelnuts, butter, golden syrup, and a few other things to make it today. With a spoonacular score of 45%, this dish is solid. Rich and Sticky Gingerbread with Marmalade, Sticky Onion Marmalade Sausages, and Sticky Orange Cake With Marmalade Glaze are very similar to this recipe.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 120 minutes
Ingredients:
½ tsp bicarbonate of soda
15g butter
2 medium eggs
2 tsp golden syrup
1 tsp ground ginger
100g unblanched hazelnuts roughly chopped
100g light muscovado sugar
1 orange with skin, roughly chopped
2 tbsp coarse orange marmalade
175g self-raising flour
Equipment:
food processor
bowl
aluminum foil
frying pan
Cooking instruction summary:
Grease the base and sides of a 1.4 litre pudding basin, then line base with greaseproof paper. Spoon the marmalade into the base.Discard any pips, put orange in a food processor, then process until finely chopped. Place in a bowl, set aside.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.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.Meanwhile, make the sauce. Melt the butter in a small pan, add the marmalade, hazelnuts and syrup, then gently heat through for 2 mins. 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.
Step by 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.Discard any pips, put orange in a food processor, then process until finely chopped.
2. Place in a bowl, set aside.Put butter, sugar, eggs, flour, bicarbonate of soda and ginger in the food processor and process until smooth and creamy.
3. Mix in the chopped orange.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.Meanwhile, make the sauce. Melt the butter in a small pan, add the marmalade, hazelnuts and syrup, then gently heat through for 2 mins. 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.
Nutrition Information:
