Little marmalade puddings with orange flower tangelos
To ward off colds and flu, eat plenty of citrus - especially the brilliant orange tangelos in your greengrocer now. A bowl of ripe, ready-to-eat oranges, tangelos and lemons brings sunshine into the kitchen during the winter months and their juice, zest and flesh adds piquancy to so many dishes.
Ingredients
2 large tangelos
2 tsp orange flower water
300ml thick cream
For the puddings
2 tbsp tangelo or orange marmalade
75g caster sugar
75g butter
1 large egg
1/2 tsp vanilla extract
1 tbsp honey
75g self-raising flour, sifted
1 tbsp tangelo juice
1 tsp finely grated tangelo zest
Method
Preheat oven to 180C.
For the puddings
Grease 4 x 150ml dariole moulds and spoon 2 tsp of marmalade into each. Combine sugar, butter, egg, vanilla and honey in a medium bowl and beat with an electric mixer for 4 minutes. Fold in flour and stir in juice and zest.
Spoon mixture into prepared moulds to three-quarters full and cover each firmly with buttered foil. Place in a baking dish and pour in boiling water to half way up the sides of moulds. Bake for 1 hour or until puddings spring back to the touch.
Peel and cut each tangelo into 4 slices about 1cm thick. Place in a bowl and drizzle with orange flower water.
To serve
Turn puddings out onto serving plates and place 2 tangelo slices on the side.
Accompany with thick cream.
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