Marmalade Steamed Pudding
1 tbsp. self raising flour
1 tbsp. sugar
1 tbsp. cream
¼ tsp. finely grated orange rind
1 tsp. marmalade
Take a small, heat-proof dish such as a soufflé ramekin or a flan tin and grease it with butter.
Mix all the ingredients together and beat them well for ten seconds.
Place the mixture into your greased dish and wrap it in plastic wrap or seal the top with baking paper and a rubber band.
Place the dish in a small saucepan with one centimetre (half inch) of water.
Cover the saucepan and bring the water to the boil then reduce the heat and simmer for fifteen to twenty minutes.
Remove the dish from the saucepan using tongs, and take the wrapping off.
Serve with extra marmalade and cream.
2-3 Arnotts’ Scotch Finger biscuits (shortbread cookie)
¼ cup strong coffee
2 tbsp. Marsala
1 tbsp. Mascarpone cheese or yoghurt
¼ cup cream
½ tsp vanilla extract
Grated dark chocolate or cocoa powder to serve
Mix one tablespoon of the coffee with the Marsala.
Whisk the Mascarpone cheese or yoghurt with the remaining coffee until smooth.
Beat the cream with the vanilla until soft peaks form.
Take a small, shallow dish, such as a champagne bowl or soufflé ramekin and spread a layer of cream over the bottom.
Place a layer of the biscuits over the top of the cream and pour half the coffee and Marsala mixture over them.
Spread the Mascarpone/yoghurt mixture onto the biscuits.
Place another layer of biscuits into the dish and spoon the remaining coffee mixture over them.
Top the biscuits with the cream and sprinkle with cocoa powder or grated chocolate.
Refrigerate for at least one hour before serving.