Sticky orange & marsala pudding

Name: Sticky orange & marsala pudding
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps golden syrup; 2 clementines or satsumas, thinly sliced; 175 grams butter; 175 grams golden caster sugar; 3 eggs, beaten; 85 grams self-raising flour; 85 grams fresh white breadcrumbs; 0 teaspoons grating fresh nutmeg (about; 2 Tbsps marsala; 1 large zest orange; 200 grams mixed dried fruit; 1 handful glacé cherries, halved; 5 Tbsps golden syrup; 1 zest 1 orange, juice; 3 Tbsps madeira

Sticky orange & marsala pudding requires around 1 hour and 50 minutes from start to finish. This dessert has 500 calories, 6g of protein, and 20g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up golden caster sugar, madeira, juice of orange, and a few other things to make it today.

Instructions

Butter the inside of a 1.2-litre pudding basin. If youre steaming the pudding on the hob, boil the kettle and have a large saucepan with a lid and a heatproof saucer ready.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Cut a sheet of foil and greaseproof paper, both about 30cm long, and butter the greaseproof.

Ingredients you will need

Butter

Equipment you will use

Aluminum Foil

Spoon 3 tbsp syrup into the bottom of the basin.

Ingredients you will need

Syrup

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.

Ingredients you will need

Clementine

Butter

Sugar

Egg

Equipment you will use

Bowl

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.

Ingredients you will need

Fruit Slices

Breadcrumbs

All Purpose Flour

Add remaining slices of clementine or satsuma against the side of the bowl as you go.

Ingredients you will need

Clementine

Equipment you will use

Bowl

To cook on the hob, cover with greaseproof and foil and steam for 1 hrs (see Know-how, below). To microwave, losely cover with cling film, pierce once, then cook on Medium for 12 mins. To check its done, poke a skewer into the pudding; it should come out clean.

Equipment you will use

Microwave

Skewers

Aluminum Foil

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.

Ingredients you will need

Syrup

Equipment you will use

Microwave

Aluminum Foil

Frying Pan

Equipment

Ingredients

Servings:

3Tbsps

golden syrup 2

clementines or satsumas, thinly sliced 175grams

butter 175grams

golden caster sugar 3

eggs, beaten 85grams

self-raising flour 85grams

fresh white breadcrumbs 0teaspoons

grating fresh nutmeg (about 2Tbsps

marsala 1large

zest orange 200grams

mixed dried fruit 1handful

glacé cherries, halved 5Tbsps

golden syrup 1

zest 1 orange, juice 3Tbsps

madeira

Recommended wine: Cream Sherry, Moscato Dasti, Port

Pudding can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.