Candied Cumquat Sponge Puddings with Orange Custard from Paramount Desserts by Christine Manfield
Make the cumquat marmalade when the fruit is in season and you’ll have an instant taste sensation on hand to make a quick and easy, comforting pudding like this one.
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Ingredients
- 4 egg yolks
- 75 g castor sugar
- 20 g butter; melted
- 3 teaspoons Cumquat Marmalade
- 3 large eggs, separated
- 50 ml milk
- 250 ml pouring (35 per cent) cream
- 6 tablespoons Cumquat Marmalade
- 200 g self-raising flour; sifted
- 160 ml milk
- 2 teaspoons Cointreau
- 1 teaspoon orange-flower water
- zest of 2 oranges
- 6 teaspoons orange syrup (see Citrus Syrup)
- 75 ml strained fresh orange juice
- 1 teaspoon baking powder
- 100 g castor sugar
- 3 teaspoons Cointreau
- 3 teaspoons orange-flower water
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