|
|
 Marmalade upside down sponge cake served with a marmalade sauce (J.Salmon)  The original source of this receipt isn’t known. Can you help? [email protected]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.  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● Royalty ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● 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 and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: [email protected] COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |