FOOD & ENTERTAINMENT


Recipe time


Spiced Orange Pudding


Ian Senior of Keelings Fish Bar, Racecommon Road, Barnsley bakes a gluten-free marmalade pudding spiced with vanilla and cardamom perfect to warm up a cold autumn night.


Serves 8


INGREDIENTS 150g (5oz) caster sugar


150g (5oz) unsalted butter 1tsp vanilla extract Zest of 1 orange


3 large eggs, separated 100g (3.5oz) Dove gluten free self-raising flour, sifted 4 tbsp runny honey 4 tbsp orange marmalade 1 green cardamom, outer removed and the seeds crushed 2 vanilla pods


METHOD


Preheat the oven to 190°c /375°F/ gas mark 5.


In a bowl, beat 100g of the sugar with the butter until pale and creamy.


Add the vanilla extract and orange zest and then beat in the egg yolks one at a time. Fold in the flour. In a separate bowl, whisk the egg whites with the remaining sugar until they form a stiff peak. Stir a quarter of the whites into the egg yolk mixture to loosen it, and then carefully add the rest. Gently heat the honey, cardamom and marmalade together in a pan. Slit the vanilla pods open lengthways and scrape out the seeds with a teaspoon. Add to the marmalade and honey mix. Grease eight ramekins or pudding bowls and place two


tablespoons of the vanilla marmalade in the base of each. Top with the pudding mixture, filling them three-quarters full, and tap to release any air pockets. Cover with foil and place in a roasting tin half filled with hot water to create a Bain Marie. Place in the oven and bake for 40-45 minutes. Once cooled slightly, run a knife around the edge of each pudding and turn out onto a serving plate. Serve with custard, ice-cream or, my favourite, clotted cream.


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