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Old 08-09-2005, 03:10 PM   #11
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Here's the Delia Smith pudding. Highly recommended by members of my family!

2 rounded tablespoons dark chunky orange marmalade

6 slices white bread, from a good-quality large loaf, 1/2 inch (1 cm) thick with crusts left on
2 oz (50 g) softened butter
10 fl oz (275 ml) whole milk
2.5 fl oz (60 ml) double cream
3 large eggs
3 oz (75 g) sugar
grated zest 1 large orange
1 level tablespoon demerara sugar
1 oz (25 g) candied peel, finely chopped

To serve: crème fraiche or chilled pouring cream
A baking dish, base 7 x 9 inches (18 x 23 cm) and 2 inches (5cm) deep, lightly buttered.

First, generously butter the slices of bread on one side, then spread the marmalade on 3 of these slices, and put the other 3 slices on top (buttered side down) so you've got 3 rounds of sandwiches. Now spread some butter over the top slice of each sandwich and cut each one into quarters to make little triangles or squares.

Then arrange the sandwiches, butter side up, overlapping each other in the baking dish and standing almost upright. After that, whisk the milk, cream, eggs and sugar together and pour this all over the bread. Scatter the surface of the bread with the grated orange zest, demerara sugar and candied peel, then place the pudding on a high shelf and bake it for 35-40 minutes until it's puffy and golden and the top crust is crunchy.

Serve the pudding straight from the oven while it's still puffy, with either crème fraîche or chilled pouring cream.


(Sorry, I can't get that underlining off the ingredients..!)
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Old 08-09-2005, 03:16 PM   #12
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Thanks loads, Ishbel. Now it's off to find some decent white bread, and demarara sugar!
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Old 08-09-2005, 05:06 PM   #13
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Mix with some horseradish, dry mustard or Dijon, and maybe some honey and use as a dipping sauce for chicken tenders or a glaze for ribs. I've used this as a finishing glaze for ribs except I also added crushed red pepper flakes - they were really good!!!
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Old 08-09-2005, 05:08 PM   #14
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sheesh, now I have to buy TWO more jars of the stuff! great idea, elfie.
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Old 08-09-2005, 05:15 PM   #15
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I've got about 30 jars left in my pantry - probably just enough to keep us going until the Seville orange season in Jan/Feb next year!
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Old 08-09-2005, 05:48 PM   #16
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Its good on pork roasts as a glaze and its good on baked acorn squash with butter and cinnamon
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Old 08-09-2005, 08:48 PM   #17
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MUdbug,

I have used it to coat a pork tenderloin when it was almost done cooking then sprinkle it with chopped cashews and mandarinl oranges put back in oven and let the maramalde and mandarins heat through and serve.
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Old 08-10-2005, 12:59 AM   #18
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Quote:
Originally Posted by kitchenelf
Mix with some horseradish, dry mustard or Dijon, and maybe some honey and use as a dipping sauce for chicken tenders or a glaze for ribs. I've used this as a finishing glaze for ribs except I also added crushed red pepper flakes - they were really good!!!
I also like to use it straight for dipping seafood in. Grilled shrimp, fish filets, or scallops are great dipped in marmalade.

Elf, the additions that you made sound wonderful.
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Old 08-10-2005, 06:16 AM   #19
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A quick, simple marmalade loaf recipe

225g plain flour
pinch of salt
15ml baking powder
100g butter
50g caster sugar
2.5g grated orange rind
2 eggs beaten
50ml orange marmalade
30 - 45ml full-fat milk

Prepare 1lb loaf tin by greasing with butter. Sift flour, salt and baking powder into a bowl. Rub in butter. Add sugar and orange rind. Mix to a fairly soft batter with eggs, marmalade and milk. Transfer to prepared tin. Bake at 180 °C (350 °F), Gas Mark 4, for 1.15 - 1.30 hours or until skewer or cocktail stick inserted into the centre comes out clean. Leave in tin for 5 mins. Turn out onto a wire cooling rack. Peel off paper. Store cake in an airtight container when cold.


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Old 08-10-2005, 09:04 AM   #20
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Following on the heel's of other people's meat suggestions, I like to make it into a sauce for meat balls (a distant cousin perhaps to the ever common grape-jelly meatball sauce).

It also works great thrown into citrus smoothie recipes, and even mixed with a bit of oil and vinegar for a salad dressing (in which case a few segments of grapefruit added in are lovely, as is the whole thing served on baby/young spinach leaves).
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