MICROWAVE STICKY ORANGE AND MARSALA PUDDING (XMAS PUDDING)
This is a delicious alternative to a traditional christmas pudding and is so quick and easy you won't belive how good it tastes. I got it off the internet last year and make it whenever I have a large number of guests around. I usually serve it with vanilla icecream or whipped cream (infused with some vanilla seeds) and people are always asking for the recipe! Try it out, you won't regret it!
Provided by angis
Categories Dessert
Time 32m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 349.2, Fat 19.4, SaturatedFat 11.6, Cholesterol 125.1, Sodium 313, Carbohydrate 38.1, Fiber 0.7, Sugar 23.7, Protein 4
STICKY TOFFEE PUDDING
Simon Hopkinson is a first-rate pleaser, a chef who was never after recognition but one who wanted to produce terrific food his customers would love. He's best known as the founding chef of Bibendum, the London restaurant started by Terence Conran in 1987 and recognized as one of the restaurants that marked the end of that city's postwar cooking slump. His perfect (and not difficult) sticky toffee pudding is a dessert that according to Hopkinson first appeared on menus in Britain in the late 1960s but in fact has its origins in Canada. Whatever: it's insanely delicious. And it will please you.
Provided by Mark Bittman
Categories custards and puddings, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Put the dates in a bowl and cover with the 1 cup boiling water to soften, at least 5 minutes. Heat the oven to 350 and grease a deep 9-by-13-inch baking dish.
- Combine the 3 tablespoons butter, baking soda, a pinch of salt, Demerara sugar, 1/3 cup plus 1 teaspoon dark brown sugar, eggs, flour and vanilla extract in a food processor and pulse until just combined. Add the dates and 1/2 cup of the water to the mixture; pulse until nearly smooth (specks of dates should remain visible).
- Pour the mixture into the baking dish and bake for about 30 minutes, until just firm to the touch. (When the pudding has finished baking, remove from the oven and heat the broiler. Put the rack about 4 inches from the heat source.)
- Meanwhile, make the topping. Melt 5 tablespoons butter in a small saucepan over medium heat, then slowly add 1 cup cream and 6 tablespoons dark brown sugar and 1/8 teaspoon salt, whisking continuously until the mixture bubbles gently and comes together to form a smooth mixture; turn off heat.
- In another small saucepan over medium heat, make the extra sauce. Melt 3 tablespoons butter, then slowly add 1 ¼ cups cream and 3 tablespoons dark brown sugar and 1/8 teaspoon salt. Repeat the process above.
- Pour the topping (careful not to use the extra sauce) over the cooked pudding and place the whole thing in the broiler until it bubbles and looks sticky, 1 or 2 minutes (watch it closely). To serve, spoon into bowls and cover with the extra sauce. If you like, add a dollop of whipped cream.
ORANGE CREAMSICLE SUMMER PUDDING RECIPE BY TASTY
This take on an Italian-inspired summer pudding features the nostalgic flavors of orange creamsicle. We dip ladyfingers in an orange juice and gelatin mixture and arrange them around a bowl to create a dome, which we fill with a light and refreshing mixture of mascarpone cheese, whipped cream cheese, orange zest, orange liqueur, and mandarin orange segments. Serve with whipped cream, more mandarin oranges, and a sprig of mint for a pop of color!
Provided by Tikeyah Whittle
Categories Desserts
Time 6h45m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Make the orange mascarpone cream: In a small bowl, combine the cold water and gelatin, stirring with a fork to dissolve and break up any clumps. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 15-20 seconds, or until the gelatin is melted.
- Add the cream cheese to a large bowl. Beat with an electric hand mixer on medium speed until smooth, 1-2 minutes. Add the mascarpone, granulated sugar, orange zest, lemon juice, vanilla, orange liqueur, and heavy cream and mix until light and fluffy, 3-4 minutes. Add the melted gelatin and mix until combined, about 1 minute. Add the mandarin orange slices and gently fold with a rubber spatula until evenly incorporated. Refrigerate until ready to use.
- Make the ladyfinger soak: Line a 2-quart bowl with enough plastic wrap to hang over the edges by at least 4 inches (10 cm) all around. Spray the plastic wrap with nonstick spray.
- In a medium heatproof bowl, combine the orange gelatin powder and boiling water. Whisk until the gelatin is mostly dissolved, 1-2 minutes. Add the orange juice and stir to combine.
- Submerge 3 ladyfingers at a time in the orange juice mixture for 30-40 seconds, until the ladyfingers absorb the mixture, but not so long that the cookies begin to dissolve. Arrange the soaked ladyfingers on the bottom and up the sides of the prepared bowl, leaving 3 ladyfingers unsoaked for the final assembly. Scoop the orange mascarpone cream over the ladyfingers in the bowl and smooth the top. Dip the remaining ladyfingers in the soaking liquid and place over the center of the cream.
- Fold the ladyfingers around the edges of the bowl over the cream. (If the ladyfingers are too stiff to fold over easily, use kitchen shears to trim each ladyfingers flush with the orange mascarpone cream, then lay the trimmed pieces on the cream where they would fold over).
- Cover the pudding with another sheet of plastic wrap. Place a small plate on top and weigh down with a can. Refrigerate for at least 6 hours, up to overnight.
- When ready to serve the pudding, remove the plate and the can and peel back the plastic. Place a serving platter over the bowl and quickly flip both the bowl and platter over to invert the pudding. Remove the bowl and plastic wrap.
- Top the pudding with whipped cream and garnish with the mandarin oranges and mint leaves. Slice and serve.
- Enjoy!
STICKY MARMALADE PUDDING
An indulgent, super-sticky pudding that deserves lashings of custard...
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Supper
Time 2h15m
Number Of Ingredients 12
Steps:
- Grease the base and sides of a 1.4 litre pudding basin, then line base with greaseproof paper. Spoon the marmalade into the base.
- Discard any pips, put orange in a food processor, then process until finely chopped. Place in a bowl, set aside.
- Put butter, sugar, eggs, flour, bicarbonate of soda and ginger in the food processor and process until smooth and creamy. Mix in the chopped orange.
- Spoon mixture into the prepared basin. Cover with a double thickness of greaseproof paper, securing with string. Tightly cover with foil. Put in a steamer over a pan of boiling water or rest on an upturned plate in a large pan, then pour boiling water around the basin to half fill the pan. Cover and steam for 2 hrs, topping up with water when necessary.
- Meanwhile, make the sauce. Melt the butter in a small pan, add the marmalade, hazelnuts and syrup, then gently heat through for 2 mins.
- remove the foil and paper and turn the pudding onto a serving plate. Spoon the sauce over the pudding and serve hot with clotted cream or crème fraîche.
Nutrition Facts : Calories 487 calories, Fat 29 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.72 milligram of sodium
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