Ginger Marmalade Puddings
These jammy winter puds apparently appear regularly on the menu of MasterChef judge Gary Mehigan’s Boathouse restaurant in Melbourne during autumn and winter.
Mehigan has included the recipe in his new cookbook Favourites, published by Penguin, which includes “treasured treats” from his childhood in England, dishes inspired by MasterChef Australia, and comforting family meals.
He says you can use any flavour of jam you fancy and adjust the liqueur to suit – “try sour cherry jam with kirsch, blackberry jam with cassis or raspberry jam with framboise”.
Ginger Marmalade Puddings
Serves six
You might like
Ingredients
380g orange marmalade
150g fresh brown breadcrumbs
100g dark brown sugar
30g self-raising four
140g unsalted butter
100g ginger, peeled and finely grated
Finely grated zest of 1 orange
3 free-range eggs, lightly beaten
1 teaspoon bicarbonate of soda
¼ cup (60ml) Cointreau
Double cream, to serve
Marmalade Sauce
100g ginger, peeled
120g orange marmalade
40g unsalted butter
¼ cup (60ml) Cointreau
Juice of 1 orange
2 teaspoons orange blossom water, or to taste
Method
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1 Preheat the oven to 165C fan-forced (185C conventional). Butter six one-cup (250ml) dariole moulds or mini pudding basins and add 1½ tablespoons of the marmalade to the base of each. Cut out six 15cm squares of foil, fold into quarters and butter the tops generously. Set the prepared moulds and foil aside.
2. Combine the breadcrumbs, brown sugar and four in a large mixing bowl. Heat the butter, ginger, orange zest and the remaining marmalade in a small heavy-based saucepan over medium heat for 2–3 minutes, stirring until melted and combined. Pour the melted butter mixture over the dry ingredients, stir to combine, then stir in the beaten egg. In a small cup or bowl, mix the bicarbonate of soda and Cointreau together, then add this to the pudding mixture and mix well.
3 Divide the pudding mixture evenly among the prepared moulds. Cover each pudding firmly with the foil, buttered-side down.
4 Place the moulds in a deep roasting tin, then ?ll the tin with enough hot water to come halfway up the sides of the moulds. Carefully transfer to the oven and bake for 40 minutes or until the puddings are cooked (a skewer inserted in the centre should come out clean).
5 Meanwhile, for the marmalade sauce, finely grate the ginger over a bowl to catch any juice. Strain through a fine-meshed sieve, pressing down on the ginger to extract as much juice as possible. Discard the pulp and place the juice in a small heavy-based saucepan with the marmalade, butter, Cointreau and orange juice. Stir until combined over medium heat, then increase the heat to high and simmer for 5 minutes or until syrupy. Stir in the orange blossom water and remove from the heat.
6 Remove the hot puddings from the water bath and carefully turn out into bowls. Serve with the warm marmalade sauce drizzled over and cream alongside.
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