Name: Brandied cumquat puddings
Cook time: 40 min
Total time: 40 min
Ingredients: 2 cup (500g) drained brandied cumquats (reserve liquid for syrup); 185 gram butter, softened; 1 cup (220g) caster sugar; 3 eggs; 1 cup (150g) self-raising flour; 3/4 cup (90g) almond meal; 2 teaspoon icing sugar, for dusting; Marmalade syrup; 1/2 clove (110g) caster sugar; 3/4 cup (180ml) water; 1/3 cup (115g) orange marmalade; 2 tablespoon reserved brandied cumquat liquid

Ingredients

2 cup (500g) drained brandied cumquats (reserve liquid for syrup)

185 gram butter, softened

1 cup (220g) caster sugar

3 eggs

1 cup (150g) self-raising flour

3/4 cup (90g) almond meal

2 teaspoon icing sugar, for dusting

Marmalade syrup

1/2 clove (110g) caster sugar

3/4 cup (180ml) water

1/3 cup (115g) orange marmalade

2 tablespoon reserved brandied cumquat liquid

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease eight 1-cup (250ml) ovenproof dishes. Place on oven trays.

2.Reserve one cumquat; blend remaining cumquats until pulpy.

3.Beat butter and sugar in small bowl with electric mixer until light and fluffy; beat in eggs one at a time. Transfer mixture to medium bowl; stir in sifted flour, almond meal and cumquat pulp.

4.Spoon mixture into dishes; bake, uncovered, 40 minutes.

5.Meanwhile, make marmalade syrup. Stir sugar and the water in small saucepan over low heat until sugar dissolves. Bring to the boil; add marmalade. Simmer, uncovered, 5 minutes or until syrup is slightly thickened. Stir in cumquat liquid.

6.Pour half the hot syrup over hot puddings; dust with sifted icing sugar. Cut reserved cumquat into 8 wedges; top pudding with wedges, drizzle with remaining syrup.

You can buy brandied cumquats from specialty food stores.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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