I made all this marmalade last weekend, and now have to find ways to use it all. While it is divine on toast, I hardly think my family are going to get through 8 big bottles in a year! I still have more oranges which I am going to convert to gold tomorrow.
I found this lovely recipe at Bay Tree Food Company .
Seville Marmalade Puddings
- 8oz Butter
- 8oz Sugar
- 4 Eggs
- 8oz Plain Flour
- 1 Orange
- 1 Lemon
- 5 Tablespoons Seville Orange Marmalade
Preparation instructions1. Cream the butter and the sugar together until light in colour, add the eggs, one by one until light in texture. 2. Add the juice and zest of the orange and lemon, adding in the flour at the same time beating lightly until well mixed. 3. Mix in 3 tablespoons of the marmalade to the mix and lay the other 3 tablespoons on the bottom of a 3 pint pudding basin.You may wish to purchase more than one jar to ensure you have some for breakfast. 4. Pour mixture over the marmalade in the basin and steam for 1½ hours or test with a skewer. 5 Serve with cardamom ice cream or cream flavoured with cardamom pods. 6. To flavour cream either heat the cream slowly with the cardamom pods in it, leave to cool and refrigerate. Strain off the pods before serving or just add crushed pods to the cream and leave for a day before straining and serving.
It really does come out well. But you have to eat it with something like ice-cream or cream. I didn't do the cardamom ice-cream, just regular vanilla soft serve. The nice thing is that while it is a pudding, it is not overly sweet.
I hope you try this before winter is totally gone, as it is definitely not suitable for summer.
Have a wonderful weekend, come again next week as I have some great things to share : Markwin's birthday, These are my Favorite Things and my Solardom experiments.