PATERSON VALLEY LEMON AND GINGER MARMALADE STEAMED PUDDINGS
1 Jar of Tar10 Paterson Valley Sweet Bush Lemon and Ginger Marmalade
4 small pieces of glace ginger and the syrup
2 eggs whisked
100gms softened butter
1/3 cup caster sugar
1 tablespoon of fresh grated lemon rind
1 tablespoon of fresh squeezed lemon juice
1 tablespoon of full cream milk
¾ cup of Self Raising Flour
2 teaspoons of ground ginger
Pre heat oven to 180°
Butter 4 individual ceramic bowls or ramekin dishes.
Place in the bottom of each bowl, one heaped teaspoon of Tar10 Paterson Valley Sweet Bush Lemon and Ginger Marmalade, the chopped Glace ginger and syrup.
Cream the butter, sugar and lemon rind until thick and pale, add the eggs and fold in the flour, ground ginger, lemon juice and milk. Spoon evenly into the 4 buttered bowls and cover with a circle of baking paper, cover each dish again with foil and tie with a rubber band to secure. Cook in the oven in a dish with water ½ way up the sides of the bowls Cook for 30 mins.
Meanwhile to make the sauce, place the remaining Tar10 Paterson Valley Lemon and ginger Marmalade in a small saucepan, any juice left over from the lemon ( a splash of white wine you might have opened in the fridge would be lovely too!!)
Bring to the boil and then remove from the heat.
Turn the oven off and leave in oven with the door ajar to keep warm until you are ready to serve. No longer than one hour.
Plate up the puddings when ready to serve and pour the reheated sauce over the puddings.
Serve with either custard, cream or ice cream, or the lot !