Sticky Mandarin Pudding

Mandarins are a very underused citrus in terms of cooking, it is probably due to their annoying pips but their flavour is so unique I decided to make a marmalade pudding with them and the result was a much lighter and cleaner tasting pudding not too heavy and overbearing, the marmalade should be made in large quantities for maximum flavour and will store for months in a sterilized airtight jar, very nice adding to vanilla ice cream as it churns too.
Sticky Mandarin Pudding

Ingredients and Methods

-    2kg whole mandarins
-    2L water
-    2.5kg sugar
-    2 heaped tablespoons glucose

1.    Slash mandarins all over, cover with water, add sugar & glucose
2.    Boil gently until the mandarins are very soft, drain mandarins & allow to cool
3.    Continue to simmer the water & sugar to a rich caramel 125°C on a  sugar thermometer
4.    Chop the chilled mandarins roughly 1kg into small pieces & combine with 1L of the rich caramel
5.    Allow to cool in airtight sterilized jars, until required

-    115g soft salted butter
-    115g caster sugar
-    2 eggs
-    Zest of 2 mandarins
-    2g salt
-    150g Self raising flour
-    5g baking powder
-    50ml milk
-    50ml Orange juice
-    50g soft unsalted butter to grease moulds
-    200g vanilla ice cream, see basics
-    2 peeled mandarins for garnish, soaked in hot water to remove pith
-    4 slices dried orange – see basics

1.     Cream butter & sugar together until pale & creamy.  Gradually add eggs, scraping the mix from the side of bowl as you go.
2.    Add mandarin zest, then sieve flour & baking powder into the mix, beat until smooth, gradually incorporating the milk & orange juice.
3.    Allow to rest for at least 40 minutes
4.    Meanwhile grease moulds & line with greaseproof paper circle

Orange & Mandarin Sauce:
-    250ml orange juice
-    250ml mandarin juice
-    100g sugar
-    25ml Cointreau
-    3 oranges peeled zest only then cut into fine strips (julienne)

1. Combine all ingredients & simmer, reducing by half, until the orange zest is soft & caramelised, which should yield 250ml of finished sauce.

To Assemble:
1.    Place two heaped spoons of marmalade into each buttered mould
2.    Pipe the pudding mixture to the top of each tin
3.    Pre-heat oven to 145° & bake for 30mins, until golden & well risen
4.    Heat a little of your mandarin marmalade separately
5.    Invert pudding moulds onto your serving dishes, spoon a little marmalade on top of each pudding
6.    Surround with orange & mandarin sauce, mandarin segments & candied zest from the sauce.  Top with vanilla ice cream, garnish with dried vanilla pods or mandarin slices.

Chef Paul Wilson

Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth & continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions. (more)

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Paul Wilson

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