Date Pudding with Orange Marmalade

DessertServes 6

Warm and comforting puddings are back on the menu this month and this Date Pudding with Orange Marmalade from Masham based Rosebud Preserves ticks all the boxes! Using their award-winning Seville Orange Marmalade alongside dates and dried figs all smothered in a decedent orange and caramel Sauce, it’s the perfect teatime treat. For more recipe inspiration and to buy their range online visit www.rosebudpreserves.co.uk

Ingredients

For the Pudding

75ml water

100g pitted, dried dates – chopped

100g dried figs – chopped

1 tsp bicarbonate of soda

1 jar Rosebud Preserves Seville Orange Marmalade

70g salted butter – softened

80g light muscavado sugar

2 medium eggs

125g self-raising flour

 

For the Sauce

50g golden granulated sugar

50g light muscavado sugar

75ml water

2 Oranges – Zest from both (Segments from one and juice from another)

150g Salted Butter – Cubed

Pouring Cream to Serve

Method

  1. Pre heat oven to 180°C. Butter the 1lb loaf tin and line with greaseproof paper.
  2. Put the water, dates, figs and bicarbonate of soda in a pan, bring to the boil, lower the heat and simmer for 5 minutes. Add a third of the jar of marmalade and mix. Cool and put in the fridge until cold.
  3. Cream the butter and sugar together until light and fluffy. Add one of the eggs and 1 tablespoon of the flour and mix. Repeat the process until all the eggs and flour have been added, then mix in the date and fig mixture.
  4. Put half of this mixture into the loaf tin and add a third of the marmalade in spoonfuls on top of the mixture – don’t mix in. Cover with remaining pudding mixture. Spoon the remaining third of the jar of marmalade over the top of the pudding.
  5. Cover the tin loosely with foil to allow the cake to rise. Place in the centre of the oven for approximately 40 minutes. Test with a skewer which, when removed, should be slightly sticky.
  6. For the sauce, put the sugars and water into a pan on a high heat. Bring to the boil and cook on high for 5 minutes, stirring occasionally, until a deep caramel colour.
  7. Add the juice of the orange and gradually add the butter stirring from time to time until it has dissolved.
  8. Turn down the heat and leave to gently simmer for 12 minutes. Take the pan off the heat, add the orange zest and the chopped orange segments. Set aside to allow to come to room temperature.
  9. To Serve, use a slotted spoon to take the segments out of the sauce. Pour the remaining sauce over thick slices of date pudding, arrange the reserved orange segments on top of the pudding and serve with pouring cream.