Alastair Hendy's Marmalade Pudding

Name: Alastair Hendy's Marmalade Pudding
Yield: 4
Cuisine: British
Ingredients: 120g butter softened; 120g caster sugar plus extra for dusting; 4 medium eggs; 120g self-raising flour; 5 tbsp coarse-cut orange marmalade; creme fraiche or custard to serve

Over a year ago 2,022 views

Serves: 4

British Dessert

Ingredients

120g butter softened
120g caster sugar plus extra for dusting
4 medium eggs
120g self-raising flour
5 tbsp coarse-cut orange marmalade
creme fraiche or custard to serve

Accompaniment

Method

1
Have ready a 1.2 litre ovenproof dish or tin. Peel, core and chop the apples, place in a pan with 2 tbsp water, cover partially and cook gently, turning through, until collapsed and mushy, 4-5 minutes. Allow to cool.

Preheat the oven to 180C/160C fan/gas 4. Lightly butter the dish or line the tin with greaseproof paper and butter it.
Using an electric mixer or hand whisk, beat the butter and caster sugar until pale and fluffy.

While still beating, add the eggs, one at a time, and beat until well incorporated. Fold in the flour followed by 2 tbsp of the marmalade and the cooked apple. Spoon the mixture into the dish or tin, sprinkle with a little sugar and bake in the oven for 50-60 minutes.

Simmer the remaining marmalade with 3 tbsp water to make a syrup. Serve this with the pudding, as well as crème fraîche or custard.