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“Guernsey’s favourite traditional apple pudding; best served with home made ice cream and Guernsey Cream”
- Gâche Melée:
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1 k Chopped, peeled and cored cooking apples
275g Caster Sugar375g Sieved Plain Flour
125g Beef Suet or Vegetable Suet or Unsalted Guernsey Dairy Butter1 Free Range Egg15 – 20cl Guernsey Dairy Full Fat Milk
1/2 Whole Nutmeg, Freshly Grated
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- Marmalade Ice Cream:
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500ml Guernsey Dairy Milk
55g Caster Sugar
6 Free Range Egg Yolks
100ml Guernsey Dairy Whipping Cream
120g Orange Marmalade
Method:
Prepare the Ice Cream as per Vanilla Ice Cream Recipe (August 2010 archive recipe) by reducing the sugar content and replacing with thick cut marmalade.
Prepare the Gâche Melée by sieving together the dry ingredients and chopped apples, add a beaten free range egg, mix again together with the Guernsey Dairy Milk until a semi-stiff dough – paste is formed.
Lightly grease a 3cm deep baking tray, sprinkle with caster sugar before poring the dough upon it.
Once spread evenly, sprinkle with a little freshly grated nutmeg before baking at 325Of / 170Oc for approx. 80 – 90 minutes.
Serve with Marmalade Ice Cream and extra Guernsey Dairy Thick Cream
- Marmalade surely is a great comfort food; normally served at breakfast, spread over toast with lashings of butter, Marmalade deserves to be given the opportunity to star as part of a comforting dessert.
This together with Guernsey’s history; during the 19th Century, St. Peter Port: the Island’s Capitol Town was the world’s largest overseas trader of the preserve. Good enough reason to include it on our dessert menu then!
In 1857, Celebrated pioneers of the Marmalade manufacturing business James Kellar & Son of Dundee, Scotland set up branch in Guernsey. Their main purpose was to evade costly tax duties on sugar.
Unfortunately after 1879, when Britain itself permitted the free importing of sugar, the business transferred to a larger factory at Silver town on the Thames.
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