One food processer and 5 minutes to prepare this delicious pudding.
- 2 tbsp Mandarin marmalade (I made my own but this is a good one you can get from Orange Marmalade from Coles
- 1 orange with skin, roughly chopped
- 100g butter softened
- 100g sugar
- 2 eggs
- 175g self-raising flour
- ½ tsp bicarbonate of soda
- 1 tsp fresh or powdered ginger
- 100 g butter
- 4 tbsp coarse orange marmalade
Grease the base and sides of a 1.3 litre dish, then line it with greaseproof paper. (this is mine, from K mart)
Spoon the marmalade into the base.
Put orange in a food processor and process until finely chopped.
Put butter, sugar, eggs, flour, bicarbonate of soda and ginger in the food processor and process until smooth and creamy. Then spoon mixture into the prepared dish.
Over the top of the mixture, place some of greaseproof paper toped with a layer of foil. Cover it fairly tight and add another layer of foil if you think you need to.
Now, put that dish into another dish that is a little bigger.
Add water until it is about half way up the side of the smaller dish.
Place it in the oven at 180C. It will take about an hour, maybe longer. It is done when the cake bounces back when you touch it in the middle.
Now, to make the sauce. Melt the butter in the microwave then add the marmalade and stir together.
When you serve the pudding, spoon some of the sauce over the top, then some cream.
If you don’t eat it all, pour the rest of the sauce over the top of the pudding and pop it in the fridge. You can reheat it in the microwave.