Quick & Easy

Brandied cumquat puddings

Citrus lovers will adore these fluffy puddings drizzled in marmalade syrup.
brandied cumquat puddings
8 Item


Marmalade syrup


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.


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