Recipe: Belvoir Marmalade Pudding
Published September 7, 2012
“This is a traditional store cupboard pud,” says Sean Hope, head chef and owner at the Olive Branch in Rutland, and Red Lion in Stathern. “It’s in our repertoire at both our pubs. I imagine it’s fed Vale of Belvoir residents for hundreds of years!”
Makes 6 individual puddings
* 250g unsalted butter
* 250g caster sugar
* 80g egg yolks (approximately 5)
* 310g breadcrumbs
* 50g Seville orange marmalade
* 7.5g baking powder
1 Cream the caster sugar with the butter until light and fluffy.
2 Beat in the egg yolks, then fold in the breadcrumbs, baking powder and marmalade.
3 Butter your cake moulds (if you have some, you could use wide, shallow coffee mugs as pictured below), sprinkle them with flour and fill each with mixture 2/3 of the way to the top.
4 Bake in a preheated oven at 180C (Gas 4) in a bain-marie (baking dish filled with about an inch of water) – for approximately 25 minutes.
5 Allow to cool a little and then turn out. Serve with clotted cream and plenty of homemade marmalade.
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