Mandarin jam puddings

  • 2 hrs cooking
  • Serves 6
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Mandarin jam puddings
  • 125 gram butter, softened, chopped
  • 1 teaspoon vanilla extract
  • 1/2 cup (110g) caster (superfine) sugar
  • 2 eggs
  • 2 cup (300g) self-raising flour
  • 1/2 cup (125ml) milk
Mandarin jam
  • 4 (350g) small mandarins, unpeeled, chopped coarsely
  • 2 cup (500ml) water
  • 1 cup (220g) caster (superfine) sugar
  • 3/4 cup (180ml) pouring cream
  • 3/4 cup (180ml) milk
  • 4 egg yolks
  • 1/4 cup (55g) caster (superfine) sugar
  • 2 tablespoon orange-flavoured liqueur


Mandarin jam puddings
  • 1
    Preheat oven to 180°C (160°C fan forced). Grease and line the base and side of six 1-cup (250ml) metal diarole moulds.
  • 2
    Make mandarin jam. Place mandarin and the water in a medium saucepan, simmer, uncovered, stirring occasionally, for 1 hour or until mandarin is tender. Add sugar, stir until sugar dissolves. Simmer over medium heat for 10 minutes or until mixture is the consistency of soft jam.
  • 3
    Beat butter, extract and sugar in a small bowl with an electric mixer until thick and creamy. Beat in eggs one at a time. Transfer mixture to a medium bowl, stir in sifted flour and milk, in two batches.
  • 4
    Spoon mandarin jam into moulds, top with pudding mixture, tap moulds gently to level mixture. Cover each mould with greased foil, secure with string. Place moulds in a large roasting pan, pour enough boiling water into the pan to come one-third of the way up sides of the moulds.
  • 5
    Bake puddings 40 minutes or until a skewer inserted into the centre comes out clean.
  • 6
    Meanwhile, make custard. Bring cream and milk almost to the boil in a medium saucepan. Meanwhile, whisk egg yolks and sugar in a medium bowl until thick and creamy, gradually whisk in hot milk mixture. Return mixture to same pan, stir over low-medium heat until mixture thickens enough to coat the back of the spoon (do not allow to boil). Stir in liqueur.
  • 7
    Turn hot puddings out onto individual plates, serve with warm custard.

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