The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Miller's Marmalade Pudding

Puddings

Marmalade upside down sponge cake served with a marmalade sauce (J.Salmon)


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

Millers Marmalade Pudding
3 tablespoons orange marmalade, 4 oz. self-raising flour, 4 oz. caster sugar, 4 oz. soft margarine, 1 level teaspoon baking powder, 2 medium eggs, Grated rind one orange
Sauce: 4 tablespoons orange marmalade, pint water/orange juice mixed, 2 level teaspoons arrowroot, 2 tablespoons cold water

Grease a 2 pint heatproof pudding basin and place 3 tablespoons marmalade in the base. Put the flour, sugar, margarine, baking powder, eggs and orange rind into a large bowl, mix and beat well for 2-3 minutes until soft and of a smooth consistency. Alternatively use a food processor and mix for 30 seconds. Put this sponge mixture on top of the marmalade in the basin. Cover with a circle of greaseproof paper and then seal with foil. Cover and steam for 2 hours. Prepare the sauce by warming together in a saucepan the marmalade and water/orange juice mixture and simmer for 5 minutes. Blend the arrowroot and cold water to a smooth cream and stir in some of the marmalade mix. Return to the pan and heat, stirring until the sauce thickens and clears. Turn out the pudding onto a warm plate and serve hot with the sauce.




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats