| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Food networ, Food2 |
1 |
servings |
INGREDIENTS
| 200 |
g |
Kumquats |
| 100 |
g |
Sugar |
| 125 |
ml |
Water |
| 1 |
tb |
Marmalade |
| 1 |
|
Dsp Cointreau or similar orange liqueur |
| 50 |
g |
Softened butter |
| 100 |
g |
Caster sugar |
| 150 |
g |
Self raising flour; sifted |
| 3 |
|
Beaten eggs |
| 125 |
ml |
Milk |
INSTRUCTIONS
Cut kumquats in halves lengthways, remove pips. Place in saucepan with
sugar and water and poach until tender. Remove and reduce syrup to toffee
consistency.
Mix in the marmalade. Cream butter well and beat in the sugar and eggs
until fluffy. Add the sifted flour and the milk to make a thickened batter.
Pour into an ovenproof greased dish (or small dishes) and place the
kumquats over the top.
Bake at 350F/gas 6 for 30 minutes, check with a skewer - if dry remove, if
not bake for a further 10 minutes. Remove from oven and brush with the
syrup.
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