Granny introduced me to the justly famous old English classic, Queen of puddings, but one day when we had run out of jam, she tried it with Seville orange marmalade instead. It was so good that when I reproduced it as a recipe some years later - adding a hint of cardamom -1 elevated the queen to a goddess. You can serve the pudding either hot or cold, with or without cream.
In a large bowl, lightly whisk the egg yolks with
Stir the marmalade and lemon juice together in a bowl. Extract the seeds from the cardamom pods, grind them using a pestle and mortar, then stir into the marmalade. Spread the mixture over the top of the baked custard.
In a clean bowl, whisk the egg whites with the salt until they stand in soft peaks. Using a metal spoon, fold in the remaining sugar and orange zest. Pile this meringue over the marmalade and sprinkle a little extra sugar on top. Return the pudding to the oven for 10-15 minutes until golden brown.
© 2010 Josceline Dimbleby. All rights reserved.