Ingredients and Methods
Ingredients:
Marmalade:
- 2kg whole mandarins
- 2L water
- 2.5kg sugar
- 2 heaped tablespoons glucose
Method:
1. Slash mandarins all over, cover with water, add sugar & glucose
2. Boil gently until the mandarins are very soft, drain mandarins & allow to cool
3. Continue to simmer the water & sugar to a rich caramel 125°C on a sugar thermometer
4. Chop the chilled mandarins roughly 1kg into small pieces & combine with 1L of the rich caramel
5. Allow to cool in airtight sterilized jars, until required
Pudding:
- 115g soft salted butter
- 115g caster sugar
- 2 eggs
- Zest of 2 mandarins
- 2g salt
- 150g Self raising flour
- 5g baking powder
- 50ml milk
- 50ml Orange juice
- 50g soft unsalted butter to grease moulds
- 200g vanilla ice cream, see basics
- 2 peeled mandarins for garnish, soaked in hot water to remove pith
- 4 slices dried orange – see basics
Method:
1. Cream butter & sugar together until pale & creamy. Gradually add eggs, scraping the mix from the side of bowl as you go.
2. Add mandarin zest, then sieve flour & baking powder into the mix, beat until smooth, gradually incorporating the milk & orange juice.
3. Allow to rest for at least 40 minutes
4. Meanwhile grease moulds & line with greaseproof paper circle
Orange & Mandarin Sauce:
- 250ml orange juice
- 250ml mandarin juice
- 100g sugar
- 25ml Cointreau
- 3 oranges peeled zest only then cut into fine strips (julienne)
Method:
1. Combine all ingredients & simmer, reducing by half, until the orange zest is soft & caramelised, which should yield 250ml of finished sauce.
To Assemble:
1. Place two heaped spoons of marmalade into each buttered mould
2. Pipe the pudding mixture to the top of each tin
3. Pre-heat oven to 145° & bake for 30mins, until golden & well risen
4. Heat a little of your mandarin marmalade separately
5. Invert pudding moulds onto your serving dishes, spoon a little marmalade on top of each pudding
6. Surround with orange & mandarin sauce, mandarin segments & candied zest from the sauce. Top with vanilla ice cream, garnish with dried vanilla pods or mandarin slices.