Pumlumon Pudding with Pumlumon Marmalade
PUMLUMON PUDDING with PUMLUMON MARMALADE
Reach new heights of flavour with this gluten-free pudding inspired by the highest of the Cambrian Mountains.
Ingredients
• 133g each of butter, golden caster sugar & ground almonds
• 67g polenta
• 1 tsp baking powder
• 2 eggs
• zest of 2 lemons
• 120g Radnor Preserves’ Hand-Cut Pumlumon Marmalade
• 4 mini-pudding basin tins eg. from Lakeland
• Serves 4
Method
Preheat oven to 180°C. Grease mini pudding basins and spoon 30g of Hand-Cut Pumlumon Marmalade into the base of each tin. Cream butter and sugar together until light and fluffy. Beat in half of the ground almonds, polenta and baking powder, then mix in one egg. Add remaining dry ingredients, then the second egg. Fold in lemon zest. Divide the mixture into quarters and spoon one quarter on top of the marmalade already layered in the pudding tin (approx 140g mixture per basin). Bake for approx. 20 minutes until golden brown on top and a skewer comes out clean. Leave to cool slightly, loosen the mixture around the sides of the tin and invert. Spoon out any marmalade left in the tin to crown the pudding.
Can be served either hot or cold and best enjoyed after a climb up Pumlumon Fawr!
