Marmalade Puddings
By: Naomi Sherman
This pudding is sweetened with natural sweeteners and is a beautiful, 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 removed
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 tbsp fresh ginger, finely minced
½ tsp salt
Method
Butter the base and sides of a standard pudding basin, cut a small 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 until finely chopped. Spoon into a bowl and sit aside.
In the same food processor, after the orange put in softened butter, monk fruit, eggs, flour, spices, bicarb soda, baking powder, ginger and salt and process until smooth and well combined.
Lastly, add in the orange purée and pulse for a few secs to combine.
Spoon cake mixture into the prepared basin. Cover with greaseproof paper and then attach the basin lid, clamping down firmly.
Sit a trivet into the bottom of a large pot and sit the pudding basin on top.
If you don’t have a trivet, you can place the basin on an upturned saucer or even a folded tea towel in the base of the pot — the idea here is to stop the basin from being in contact with the bottom of the pot and getting too hot.
Pour in enough boiling water to reach halfway up the sides of the basin.
Cover and steam for roughly 2 hours, topping up with water when necessary.
While still warm, remove the lid and the baking paper and carefully flip the pudding onto a serving plate.
Tip: Do the last step while it’s warm so the sticky marmalade layer remains in place.
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Naomi Sherman
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