Recipe
IXL Mini Marmalade Puds
You’ll find #IXLBreakfastMarmalade, plus our Plum, Apricot, Forest Fruits, Raspberry and Strawberry jams hitting your shelves in your local IGA, Drakes, Ritchies and all independents nationally. This recipe makes 6 puds using a 330g ramekin mould. Yes, you will need two of our smaller jars, but the bigger jars will be coming back soon!
Method : MARMALADE SYRUP
Simmer orange slices in a small saucepan of water over medium heat for 3 minutes, then drain, return slices to the pan, adding marmalade and 2 tbsp water.
Continue to simmer on a low heat until it thickens like syrup (1-2 minutes). Divide the mixture between your ramekins, including an orange slice and set aside.
MARMALADE SYRUP
Ingredients :
- ½ orange, unpeeled, thinly sliced, then halved plus 80g IXL Breakfast Marmalade
Method : PUDDING BASE
Step - 1
In a medium-sized bowl, beat butter and sugar in an electric mixer until pale.
Step - 2
Next, add eggs one at a time until all are mixed through.
Step - 3
Then fold in the flour, then the IXL marmalade, the orange rind and buttermilk.
Step - 4
Divide the mixture between the ramekins. Then top each one with a piece of buttered baking paper and then seal with foil.
Step - 5
Step - 6
When ready to serve, run a knife around the edges of the ramekin to loosen and gently unmould/release onto a plate. Serve with thick cream or ice cream.
PUDDING BASE
Ingredients :
- 150g butter
- 150g castor sugar
- 3 eggs
- 275g self-raising flour
- 360g IXL Breakfast Marmalade
- Fine-grated rind of 1 orange
- 200ml butter milk