Marmalade puddings
Little puds of sweet joy, made lighter on fat by whisking eggs and sugar with buttermilk.
Serves 6 • Prep 15 min • Cook 35 min
1 Heat the oven to 160°C Fan/Gas 4. In a mixing bowl, whisk together the eggs and sugars until thick and creamy. On low speed, beat in the buttermilk, orange and lime zests, allspice and flour.
2 In a bowl, mix together the orange juice, marmalade and agave syrup, and divide the mixture between the dariole moulds. Then top with the pudding batter. Seal securely with a small piece of foil around the rims. Then put in a roasting tin and fill halfway up the sides of the tins with hot water from the kettle.
3 Bake the puddings for 35 min, or until well risen and feeling springy to the touch. Turn out into serving dishes and serve with low-fat custard.
TIP: Feel free to substitute buttermilk for natural yoghurt if you prefer
Hedgerow crumble
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