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Published 2014
I have used this fruit preserve, much like a chunky marmalade, with both cheese and chocolate as the tangy edge of the fruit balances the richness of both these ingredients. Make a batch of this to last until the next cumquat season. Serve these with a traditional Christmas pudding or in a Sussex pond pudding made with suet. They are equally delicious spooned onto a buttery crumpet or added to a puff pastry mille feuille with vanilla cream alongside.<