Candied Cumquat Sponge Puddings with Orange Custard

Name: Candied Cumquat Sponge Puddings with Orange Custard
Cuisine: Australian
Ingredients: 3 teaspoons Cointreau; 1 teaspoon baking powder; 50 ml milk; 200 g self-raising flour; sifted; 3 teaspoons Cumquat Marmalade; 3 teaspoons orange-flower water; 20 g butter; melted; 4 egg yolks; 160 ml milk; zest of 2 oranges; 6 teaspoons orange syrup (see Citrus Syrup); 6 tablespoons Cumquat Marmalade; 100 g castor sugar; 75 ml strained fresh orange juice; 2 teaspoons Cointreau; 3 large eggs, separated; 75 g castor sugar; 250 ml pouring (35 per cent) cream; 1 teaspoon orange-flower water

Preparation info

Difficulty
Easy

Appears in

Paramount Desserts

By Christine Manfield

Published 1998

About

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.

Ingredients

3 teaspoons Cumquat Marmalade
6 teaspoons orange syrup (see Citrus Syrup

Oceania
Australia
Dessert
Vegetarian

Method

Preheat the oven to 180°C and butter and sugar 6 x 200 ml pudding moulds. To make the sponge puddings, beat the egg yolks and castor sugar in the bowl of an electric mixer until light and fluffy. With the beaters on medium speed, add the melted butter; Cointreau