Clementine Kalamata Pudding In Rosemary Caramel Recipe

Name: Clementine Kalamata Pudding In Rosemary Caramel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; For the rosemary caramel:; 2 cups/480 ml heavy (whipping) cream; 1/4 cup/50 g sugar; 1/4 cup/60 ml honey; 3 tbsp finely chopped fresh rosemary; 1/4 tsp fine sea salt; 1 tbsp unsalted butter; For the pudding:; 1 1/4 cups/175 g chestnut flour; 1 tsp baking powder; 1/2 tsp baking soda; 4 tbsp/55 g unsalted butter, at room temperature; 3/4 cup/150 g sugar; 2 large eggs; 6 oz/170 g pitted Kalamata olives, chopped in 1/4-inch pieces, about 1/2 cup chopped; 3/4 cup/180 ml Clementine Compote or orange marmalade; 1/2 cup/120 ml hot water; 1 tbsp orange liqueur or brandy

Servings: persons

Ingredients
For the rosemary caramel:
2 cups/480 ml heavy (whipping) cream
1/4 cup/50 g sugar
1/4 cup/60 ml honey
3 tbsp finely chopped fresh rosemary
1/4 tsp fine sea salt
1 tbsp unsalted butter
For the pudding:
1 1/4 cups/175 g chestnut flour
1 tsp baking powder
1/2 tsp baking soda
4 tbsp/55 g unsalted butter, at room temperature
3/4 cup/150 g sugar
2 large eggs
6 oz/170 g pitted Kalamata olives, chopped in 1/4-inch pieces, about 1/2 cup chopped
3/4 cup/180 ml Clementine Compote or orange marmalade
1/2 cup/120 ml hot water
1 tbsp orange liqueur or brandy

1
3) To assemble the pudding, mix the chestnut flour, baking powder and baking soda in a small bowl; set aside. Mix the chopped olives, clementine compote, hot water, and liqueur in a medium bowl; set aside.
2
4) Beat the softened butter and sugar with an electric mixer, or by hand with a wooden spoon in a large mixing bowl, until creamy. Beat in the eggs until well combined. Mix the dry ingredients into the creamed butter and egg mixture in two additions alternating with the olive-clementine mixture in a single addition.
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5) Spoon the pudding on top of the frozen sauce. Cover the top of the mold with heavy-duty aluminum foil and secure to the bowl with some string or a rubber band. Crimp the overhang of foil so that it does no hang more than 1/2 inch/13 cm below the string.
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6) Put the covered mold in a large saucepan or soup pot large enough to hold it without the mold touching the sides of the pot, and pour boiling water around the mold until the water comes about half way up the side of the mold and does not touch the foil. Cover the pot and steam the pudding over low heat for 3 hours adding more water if the level should drop by more than half. When done the top of the pudding will be dry and the center will feel barely soft.
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7) While the pudding is steaming heat the reserved caraemel sauce in a skillet over medium heat until it is boiling vigorously and turns to a golden caramel color, stirring often, about 8 minutes; set aside.
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8) Remove the pudding mold from the water and cool for 5 minutes. Take off the foil. Run a knife around the

1242

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Ingredients, For the rosemary caramel:, 2 cups/480 ml heavy (whipping) cream, 1/4 cup/50 g sugar, and more.

Yes, Clementine Kalamata Pudding In Rosemary Caramel falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Clementine Kalamata Pudding In Rosemary Caramel

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