A KENTISH CHRISTMAS FEAST CONT .
Orange and Mincemeat Pudding with Marmalade Ice Cream
Recipe by Jane Beedle ( Jane ’ s Kitchen Faversham ), finalist Great British Bake off 2016 , winner of GBBO Christmas Special 2018 . www . janeskitchenkent . com
A delicious , lighter alternative to Christmas pudding that is full of festive flavours but cooks in a fraction of the time . Serve with custard , cream or marmalade ice cream .
Serves : 8 Prep & cook time : 2 hours including steaming
Ingredients :
For the pudding :
• 2 medium oranges
• 1 cinnamon stick
• 140g salted butter – softened
• 140g caster sugar
• 2 large eggs
• 160g self-raising flour
• 140g mincemeat , homemade or shop bought
For the ice cream
• 200g condensed milk
• 200g full fat Greek style yoghurt
• 1 tsp vanilla extract
• 300ml double cream
• 200g good quality marmalade
Equipment :
• 1 1 / 2 ( 855ml ) pint pudding basin , greased with butter . I use a plastic one with a lid but a glass or ceramic one will do .
• Large saucepan that is deeper than the pudding basin or a steamer .
Method :
For the marmalade ice cream : No ice cream churner needed , make this the day before you need it and freeze overnight
1 . In a medium bowl whisk together the condensed milk , yoghurt , vanilla , and double cream until it thickens and very softly holds its shape .
2 . Add the marmalade and whisk until combined .
3 . Place in a freezer container and pop in the freezer for at least 12 hours .
4 . Remove from the freezer 20-30 minutes before serving .
For the pudding : 1 . Start by pricking holes in one of the oranges and putting it in a bowl with a splash of water and the cinnamon stick . Cover with a plate and microwave on full power for 8 minutes . Remove any pips and the hard bit at the top and blitz in a food processor or with a stick blender until you have a smooth pulp , you don ’ t want big lumps . You will need approx . 120g of pulp .
2 . In a medium bowl cream together the butter and sugar , add the eggs and flour and beat until just combined . Add the orange pulp and the mincemeat and beat for about 10 seconds until completely mixed .
3 . Slice the end off the second orange then cut a very thin slice that fits the bottom of the prepared pudding basin .
4 . Place the orange slice in the base of the basin then cover with the pudding mixture . If you are using a plastic bowl with a lid then fix on the lid . If you are using glass or ceramic basin then take a large circle of baking paper , create a pleat then place on top of the pudding , repeat with a layer of pleated foil then secure with string . Form a handle with string for ease of removing from the pan . The pleat will allow room for expansion .
5 . If like me , you don ’ t have a steamer then you can crumple up some foil and put into the bottom of your saucepan then place your pudding basin on top , the idea is to lift the basin off the direct heat , you could use a small saucer or a trivet too . Pour in some boiling water so that it comes about 1 / 4 of the way up the basin . Cover the saucepan with a layer of foil and the lid . The foil helps to keep the steam in .
6 . Simmer for 90 minutes , checking occasionally that the water is not running low .
7 . When the time is up remove the basin from the pan , uncover and turn upside down onto a serving plate and serve with cream , custard or ice cream .
8 . If you want to prepare this the day before then do not un-mould , chill until required then remove the foil and microwave for a couple of minutes , or leave on the foil and steam again for 15 minutes or until heated through .
TOP TIP : If you do not have a microwave you can cook the orange by placing it in a small pan , cover with water , add the cinnamon stick , cover and cook for about an hour until very soft . You will only need a couple of tablespoons of water when you blitz the orange .
Corkk ’ s choice : The extra depth and sweetness of this dish needs a ripe sweet wine with enough body to cope with the pudding and ice cream . The creamiest , sweetest , most luscious wine has to be the Hush Heath Late Harvest 2018 , rich in honeyed , dried peach and pear fruit , it ’ s sweetie heaven .
82