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Scottish Recipes - Caledonian Cream Pudding

This is a recipe for a sweet pudding recipe. I have heard it called by a few different names, but most commonly simply "Caledonian Cream". It is a refreshing dessert which uses marmalade to give it a slight "tart" taste. Marmalade is quite a popular ingredient in Scottish cooking/baking and it is believed was invented in the Scottish Town (City) of Dundee.

Ingredients for the cream:
4 or 5oz cream cheese
2 tablespoons brandy or rum
2 teaspoons lemon juice
4 fluid ounces double cream (about half a cup)
1 tablespoon marmalade - bitter is better to give it a distinctive "tart" taste
Sugar to taste

Ingredients to be used for base/ bed for the above:
4 oranges, segmented with the pith removed

Blend all the ingredients for the cream in a liquidiser till smooth. Place the oranges in four long-stemmed glasses. These can be "marinaded" by adding a teaspoon of brandy (or rum) to these. Add the cream mixture on top. Garnish with some orange zest ( having pre-boiled for a few minutes in water to reduce the bitterness) or a sprig of mint. Chill the dish and serve chilled.

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide