Recently I have been enjoying the Great British Bake Off series and trying to join with some of the baking challenges. Week 4 saw the bakers in the Great British Bake Off tent challenged by desserts. There was some controversy as poor Iain had a pudding meltdown but I felt very sorry for him as things transpired against him. Desserts week was indeed a challenge for me although I’d expected it to be one of my easiest and I almost reached a pudding meltdown.
Things started badly as I thought I’d try Mary Berry’s Tiramisu Cake. I love Mary Berry dearly and her recipes have always turned out perfectly but I found myself asking ‘why would anyone want to make this?’ It was hideously complicated and fiddly and ended up tasting like soggy cold, excessively sweet coffee – not nice. The recipe involved baking a Swiss-roll type base, cutting it into squares which were also cut in half horizontally to create wafer thin pieces of sponge. These were then soaked in a cold coffee mixture and layered with a mascarpone and icing sugar filling. The final result was then coated completely with the sweet mascarpone, sprinkled with chocolate and decorated with chocolate swirls. I’m sorry to sound so disrespectful but it was a total waste of time and something I will never bake again:)
Self-saucing puddings were my next challenge. Chocolate Fondants – my preferred option, were out of the question as despite having a cupboard full of baking paraphernalia I didn’t have quite the right thing to bake them in. I decided to try a chocolate pudding that had the sauce at the bottom, a recipe I’d found in a magazine. The sauce did manage to find it’s way to the bottom quite successfully but was too runny and too sweet. By this point I was in no mood to attempt the dreaded Baked Alaska which resulted in Iain’s demise. In desperation for a delicious pudding I resorted to a basic Bread Pudding with Lemon and Blueberries I’d found in the new Bake Off book. At last! A pudding that was actually edible!
Still, not one to be beaten by a pudding, I devised my own self-saucing recipe. My Orange Marmalade Self-Saucing Pudding is actually yummy if I may say so myself. It put a smile back on my face anyway 🙂
Orange Marmalade Self-Saucing Pudding
150g Softened Butter
150g Caster Sugar
2 Eggs + Milk to make 150ml
Zest 2 Oranges
150g Self-Raising Flour
25g Fine Semolina
1 Tablespoon Marmalade
Ingredients for Orange Sauce:-
Juice 2 Oranges
75g Granulated Sugar
Beat the butter and sugar together until soft and creamy.
Whisk the eggs and milk together.
Prepare a pudding basin by greasing it well. Then spread the marmalade over the bottom.
Mix the butter and sugar, eggs and milk, together with the zest, flour and semolina until all the ingredients are combined but for no more than 1 minute. Pour the mixture into the pudding basin over the marmalade. Cover the mixture and place in the fridge for at least four hours, preferably overnight.
When the pudding is ready to be baked, preheat the oven to 200c and make the sauce by combining the orange juice, sugar and water in a pan. Heat the ingredients gently, stirring to dissolve the sugar then bring to the boil for two or three minutes.
Take the pudding straight from the fridge and pour the boiling sauce directly over the top and then place into the hot oven. Bake at 200c for ten minutes then reduce the heat to 180c for about 15 minutes. The sponge will be baked and raised while the sauce will sink to the bottom and combine with the marmalade.
This is a deliciously light and moist pudding which will keep well for about three days.