Sticky Orange Marsala Pudding Food

STICKY ORANGE & MARSALA PUDDING

Steps:

• Butter the inside of a 1.2-litre pudding basin. If you're steaming the pudding on the hob, boil the kettle and have a large saucepan with a lid and a heatproof saucer ready. Cut a sheet of foil and greaseproof paper, both about 30cm long, and butter the greaseproof.
• Spoon 3 tbsp syrup into the bottom of the basin. Lay 5 slices of clementine or satsuma in the bottom, overlapping like petals. In a bowl, beat the butter and sugar until creamy, then add eggs gradually, beating all the while, until light and fluffy. Add a spoonful of flour if the mix starts to split. Tip in the breadcrumbs and the rest of the flour, fold until combined, then add all remaining ingredients and fold again. Spoon mix on top of the fruit slices. Add remaining slices of clementine or satsuma against the side of the bowl as you go.
• To cook on the hob, cover with greaseproof and foil and steam for 1½ hrs (see Know-how, below). To microwave, losely cover with cling film, pierce once, then cook on Medium for 12 mins. To check it's done, poke a skewer into the pudding; it should come out clean.
• Make the syrup by heating the ingredients in a small pan. When the pudding is ready, turn out and serve drenched with syrup, or leave to cool and chill for up to 3 days. To reheat, re-cover with foil and greaseproof and steam for 30 mins, or cover with cling film and microwave on Medium for 5 mins until hot. Reheat sauce in the microwave or in a pan.

MICROWAVE STICKY ORANGE AND MARSALA PUDDING (XMAS PUDDING)

Steps:

• Grease a 1.2l microwaveable pudding basin.
• Spoon the golden syrup into the basin.
• Decorate the bottom of the basin with 5 of the clementine slices.
• In a mixing bowl beat the butter and sugar till it takes on a creamy texture.
• Add eggs one at a time until you a have a light and fluffy mixture.
• Add one spoonful of flour to this mix.
• Tip in the rest of the flour and the breadcrumbs.
• Combine thoroughly.
• Now add the rest of the ingredients.
• Line the pudding basin with the sliced clemetines and add the mix carefully.
• Cover with saran wrap, pierce once and put in the microwave for 12 mins on medium.
• When it is cooked a wooden skewer should come out clean.
• You can also make a syrup by heating 5tbsp golden syrup, 3tbsp pf madeira, the zest of one orange and 1/2 of its juice in a saucepan till warmed.
• This syrup should be poured over the pudding after it has been cooked and removed from the basin.
• When reheating you should warm the pudding up for 5 mins on medium, until it is piping hot.