I read this recipe 'Marmalade and Ginger Pudding' from Jane aand Jeremy Strode's regular piece in the Sydney Morning Herald's  Good Living and tried it with the Lynwood Gentleman's Marmalade - delicious.

Gentleman's Marmalade is made with seville oranges, brown sugar and whisky, making it darker and richer in flavour than our normal Seville Orange Marmalade.

Jane and Jeremy's recipie made me think of some other recipes using marmalade - including one my mother (and her mother!) used to make - Baked Apples with Marmalade.

MARMALADE AND GINGER PUDDING WITH CLOTTED CREAM

FROM GOOD LIVING, SYDNEY MORNING HERALD
SEPTEMBER 11 2007
JANE AND JEREMY STRODE

A previous sous chef at Bistrode, Joanna Duerden, adapted this recipe to make it lighter for this time of year as we await the arrival of new, seasonal fruits. We have used a blood orange marmalade but any marmalade will be fine. These puddings can be made in advance and reheated in a microwave.

165g butter
120g sugar
2 eggs
1/3 tsp grated fresh ginger
1/3 tsp ground ginger
125g self-raising flour
1/3 cup polenta
1 tsp baking powder
120ml milk
4 tbsp marmalade (try using the Lynwood Gentleman's Marmalade)

Preheat oven to 170C. Line 6 small metal or china moulds with greaseproof paper. The small, cylindrical dariole moulds are perfect. Grease with canola oil spray or rub with soft butter.

Cream butter and sugar until light and fluffy, stopping to scrape down sides of the bowl with a spatula a couple of times. Add eggs one at a time. Add fresh ginger. Fold through ground ginger, flour, polenta, baking powder and milk.

Place one heaped tbsp of marmalade in the bottom of each mould. Spoon mixture evenly between moulds. Place in a deep baking tray and fill to one-third deep with warm water. Cover with foil and place in oven for about 1 hour. Check with a skewer then remove from tray and allow to cool slightly. Turn each mould upside down and carefully remove greaseproof paper. Serve with a dollop of clotted cream.

Serves 4

Clotted cream Place 600ml of cream, with a fat content of 45 per cent, in a saucepan. Add 1 tbsp of white sugar and bring to the boil. Simmer gently for 10 minutes. Pour into a dish so the cream comes 2.5cm up the sides. Place in the fridge to set. A thick skin of clotted cream will form on top.