Orange and Lavender Steamed Pudding Recipe

As part of my Rachel's and Hand Picked Hotels' Cookery and Dining Experience, I attended a Cookery Demonstration with Head Chef Lucy Hyder at Buxted Park Hotel.  She prepared a three course meal that incorporated Rachel's products.  The starter was a Poached Lobster Salad with Lobster Brulee and Lobster Jelly. As a vegetarian I did not sample it but the skill involved was very impressive.  The main was a Moroccan Lamb Tagine with Couscous.  Again, I wasn't about to eat lamb, but the Couscous was divine!  Lucy used Micro-Herbs as salad garnish.  The tiny Coriander Leaves were so fresh, fragrant and delicious, and so tender. Micro-herbs are a new culinary sensation...look out for them!!

The dessert recipe I'm sharing with you is completely vegetarian and very yummy.  It is for  an Orange and Lavender Steamed Pudding which was served with a simple but divine Rachel's Yoghurt Sorbet.

Ingredients (serves 6)
100g butter
150g sugar
2 eggs
1 egg yolk
200g SR flour
1-2 tblspn milk
1 tsp lavender flowers
4 tblspns Seville Marmalade

Method


Beat the butter and sugar until white.  Add egg by egg until fluffy.  Fold in flour and lavender.

Place 1 Tblspn of marmalade in the bottom of individual buttered and floured moulds.  Three quarter fill with cake mix.  Steam for 20 minutes (or microwave individually if you cheat like I do!!)

Serve with Rachel's Yoghurt Sorbet (made in an ice cream maker using 100ml of milk, 300g of sugar, 1l of Rachel's Natural Yogurt, Juice of 2 Lemons and glucose syrup.)

Eat and enjoy...I did!!  The lavender gave a subtle floral flavour that elevated the pudding into something really unique.  It completed the marmalade really well.  The sorbet was gorgeous and offset the bitterness of the marmalade perfectly.