November recipe from Head Chef Joshua Hunter
Marmalade bread and butter pudding with chocolate sorbet
Late December sees the fleeting arrival of Seville oranges. These incredibly fragrant and sour oranges are famously used in that making of marmalade.
We always make a large batch at the grounds this time of year and then use it throughout.
The acidity and fragrance of the orange pairs extremely well with the chocolate sorbet in this recipe and makes a great alternative to some of the heavier desserts served around Christmas time. You can also use a good quality shop bought marmalade. The sorbet requires the use of an ice cream machine, so if you don’t own one, purchasing a good quality chocolate ice cream would be great too.
For the Marmalade:
1.3kg Seville oranges
1.5kg Jam sugar
300g light brown sugar
2L water
Juice of 1 large lemon
Wash the whole oranges and put into a large pot. Cover with water, bring to the boil, skim and simmer gently for 2.5 hours until oranges are soft enough to pierce with a fork.
Lift out oranges, keeping the water. Cut them in half, scoop out all the flesh and pith and add this back into the liquid. Bring up to the boil and boil hard for 8 mins. Pass through damp muslin cheesecloth.
Thinly slice all the orange peel and set aside. Warm the sugar in the oven at 120C. Add this to the liquid, still in two large pans. Bring to the boil and skim. Add the julienned peel and boil until it reaches 105C.
Pour into hot sterilised Jars. Cover with a wax seal and screw on lid.
For the chocolate sorbet
200ml milk
250g caster sugar
80g liquid glucose
60g cocoa powder
200g Valronha 70% chocolate
800ml water
Put everything into a pan apart from the chocolate. Bring to the boil over a medium heat, reduce heat and simmer for 5 mins.
Pour over the chocolate gently stir until it has melted and then allow to cool before churning in an ice cream machine. Allow to set for two hours in the freezer after churning.
For the bread and butter pudding
450ml of double cream
1 vanilla pod
140g of egg yolk
120g of caster sugar
50g of Demerara sugar
1 large loaf of sourdough bread
200g of softened butter
150g Dark marmalade
Whisk together all ingredients for the custard mix.
Butter and line a terrine mould with parchment paper.
Remove the crusts and cut into 1/2 inch thick slices. Butter each side. Lightly spread marmalade on each layer.
Repeat the process all the way over the top of the mould, pouring
in the custard every few layers. Press down and fill to the top with the remaining mix. Sprinkle the demerara sugar on top.
Cover with a layer of parchment and then foil over the top. Bake at 150 degrees Celsius for one hour.
