Steamed Cumquat Sponge Puddings with Orange Sabayon

Name: Steamed Cumquat Sponge Puddings with Orange Sabayon
Yield: Serves 6
Cuisine: Australian
Ingredients: 250 ml single (35%) cream; 6 tablespoons Cumquat Marmalade; zest of 2 oranges; 50 ml milk; 190 ml milk; 30 ml orange-flower water; 280 g self-raising flour, sifted; 1 tablespoon melted butter; 15 ml orange-flower water; 75 g castor sugar; 4 egg yolks; 15 ml Cointreau; 75 ml orange juice, strained; 2 teaspoons Cointreau; 150 g castor sugar; 3 large (61 g) eggs, separated

Preparation info

Serves
6

Difficulty
Easy

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

The construction and gentle steaming of these puddings makes them feathery light. A good balance of fruit acid and sugar, they show off the prepared cumquats to their best advantage.

Ingredients

3 large (61 g) eggs, separated
150 g castor sugar

Oceania
Australia
Dessert
Vegetarian

Method

Preheat the oven to 180°C.
Cream the egg yolks and sugar in an electric food mixer until pale and foamy. With the beaters on medium speed, add the Cointreau, orange-flower water and milk, then the butter. Stir in the sifted flour gently.
Whisk t