Marmalade & ginger pudding & clotted cream
A previous sous chef at Bistrode, Joanna Duerden, adapted this recipe to make it lighter for this time of year as we await the arrival of new, seasonal fruits. We have used a blood orange marmalade but any marmalade will be fine. These puddings can be made in advance and reheated in a microwave.
Ingredients
165g butter
120g sugar
2 eggs
1/3 tsp grated fresh ginger
1/3 tsp ground ginger
125g self-raising flour
1/3 cup polenta
1 tsp baking powder
120ml milk
4 tbsp marmalade
Title:Clotted cream
600ml of cream (fat content of 45 per cent)
1 tbsp of white sugar
Method
Preheat oven to 170C. Line 6 small metal or china moulds with greaseproof paper. The small, cylindrical dariole moulds are perfect. Grease with canola oil spray or rub with soft butter.
Cream butter and sugar until light and fluffy, stopping to scrape down sides of the bowl with a spatula a couple of times. Add eggs one at a time. Add fresh ginger. Fold through ground ginger, flour, polenta, baking powder and milk.
Place one heaped tbsp of marmalade in the bottom of each mould. Spoon mixture evenly between moulds. Place in a deep baking tray and fill to one-third deep with warm water. Cover with foil and place in oven for about 1 hour. Check with a skewer then remove from tray and allow to cool slightly. Turn each mould upside down and carefully remove greaseproof paper. Serve with a dollop of clotted cream.
Clotted cream
Place cream, in a saucepan. Add sugar and bring to the boil. Simmer gently for 10 minutes. Pour into a dish so the cream comes 2.5cm up the sides. Place in the fridge to set. A thick skin of clotted cream will form on top.
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