Crunchy Marmalade Pudding
This pudding combines several features that make it interesting and enjoyable to eat a nutty-crunchy top, a sweet tang and appetite-tickling spices. One day when I had a bottle of Guinness open, I substituted it for the milk and was sufficiently pleased with the result that, if I am in the mood for drinking the rest of the bottle, I will open one specifically to make the pudding.
INGREDIENTS:
4 CLOVES OR A PINCH OF
GROUND CLOVES
2.5 CM/1 INCH CINNAMON STICK OR 1 TSP GROUND CINNAMON
150 G/5 OZ DARK, THICK-CUT MARMALADE, SUCH AS OXFORD,
CHOPPED
125 G/4 1/2 OZ UNSALTED
BUTTER, DICED
7 TBSP GOLDEN SYRUP
2 EGGS, SIZE 3, BEATEN
225 G/8 OZ SELF-RAISING FLOUR
1 TBSP BAKING POWDER
3/4 TSP FRESHLY GRATED
NUTMEG
APPROXIMATELY 70 ML/
21/2 FL OZ MILK OR GUINNESS
40 G/1 i/2 OZ CORNFLAKES,
FINELY CRUSHED
40 G/1 1/2 OZ WALNUT HALVES,
FINELY CHOPPED
TO SERVE:
CUSTARD
DIRECTIONS:
Use a pestle and mortar to finely crush the cloves and cinnamon.
Set the oven to 180°C/3507/Gas 4. Butter a 20 cm/8 inch square cake tin and spread 2 tablespoons of the marmalade over the base.
Beat the butter with 41/2 tablespoons of the syrup until well mixed, then gradually beat in the eggs, keeping the mixture smooth. Stir in hall the remaining marmalade. Sift together the flour, baking powder and nutmeg (and cloves and cinnamon if using ready ground ones), then fold into the syrup mixture with the finely crushed cinnamon and cloves. Add sufficient milk or Guinness to make a fairly stiff consistency. Spoon into the dish.
Mix the cornflakes and walnuts with the remaining syrup and marmalade, then
spread evenly over the pudding. Bake for about 45 minutes until a skewer inserted in the centre comes out clean. Serve hot with plenty of Custard.
