Ingredients
For the Pudding
75ml water
100g pitted, dried dates
100g dried figs
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 Orange and Caramel 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
- 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 stir to mix, cool and put in the fridge until completely cold.
- Meanwhile, cream the butter and sugar together for about 4 minutes until the mixture is light and fluffy. Add one of the eggs and approximately 1 tablespoon of the flour and mix thoroughly. Repeat the process until the eggs and all the flour has been added, then mix in the date and fig mixture.
- 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. Put the remaining third of the jar of whisky marmalade, over the top of the pudding.