Recipes: Frank Camorra makes marmalade easy with a tasty pudding

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This was published 8 years ago

Recipes: Frank Camorra makes marmalade easy with a tasty pudding

By Frank Camorra

The blood orange is a natural mutation of the orange; it is similar in size and has a smooth skin that sometimes has a blush of red. The citrus flavour of a blood orange is distinct too, with a perfumed, raspberry-like note.

This marmalade is one of my once-a-year recipes. I use either Seville oranges straight from a friend's tree or beautiful blood oranges. It is always good to make your marmalade late in winter because the oranges need to go through a few frosts to intensify their flavour. Blood oranges concentrate in colour and flavour as it gets colder.

Blood orange marmalade steamed pudding.

Blood orange marmalade steamed pudding. Credit: Marcel Aucar

Steamed puddings are more work then baking a cake or making a self-saucing pudding, but when it emerges from the basin and you taste the first spoonful, you remember why it's worth the extra effort.

Blood orange marmalade

2 medium Meyer lemons, ends trimmed

4 medium blood oranges, ends trimmed

1½ cups white sugar

1½ cups raw sugar

Cut the lemons and oranges in half lengthwise. Cut each half into 3 wedges, then slice across the wedges in ½ cm slices. Place the citrus in a large, heavy-bottomed pot, cover with cold water and leave the pot covered on the stove overnight. The next day, bring to the boil over a high heat. Cook until the peels are very soft and fully cooked, about 20 to 30 minutes. Top up with water if it drops below the level of the peels. Add the sugar to the pot and stir to combine. Turn the heat up to high and bring back to the boil. Lower the heat to medium and let the marmalade simmer until set. It should take about 30 minutes, but start checking after 15 minutes, by spooning a little onto a chilled plate that has been placed in the freezer. If it looks firm like jam, it's ready. If you are using a sugar thermometer, it should be at 105 degrees. Allow the marmalade to cool to room temperature before serving. Store leftovers in the fridge and use within a month.

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Makes 3 cups

Blood orange marmalade steamed pudding

150g softened butter, plus a little for buttering basin

140g brown sugar

3 eggs

100g self-raising flour

150g rye flour

1 tbsp baking powder

380g blood orange marmalade

220ml milk

Custard, to serve

Butter a 2-litre pudding basin and set aside. Beat butter and sugar in an electric mixer until sugar has dissolved, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Fold in flours and baking powder then marmalade and milk, and spoon the mix into the prepared pudding basin. Smooth the top of the mix, cover closely with a round of buttered baking paper, seal with foil and secure it tightly with string or a lid. Place in a large saucepan, add hot water to three-quarters of the way up the pudding basin, cover saucepan with a lid and steam until a skewer comes out clean, about 1½ hours. Top saucepan up with extra boiling water if necessary. Remove basin carefully from the pot and rest for 10 minutes. Invert pudding onto a serving plate and serve hot with thick custard.

Serves 6-8

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