I have an international background and years of expertise in making preserves of all kinds. I am passionate about food - using the best ingredients available - and I enjoy cooking and
pleasing those who eat my food; it is a form of giving love to others.

I showcase my products in Bulwick Village Stores, where I have a permanent tasting table. My idea is that customers should taste before they buy - in fact when customers taste
they almost invariably buy - the problem usually is that they are not sure what to choose!

The Pickled Village range now grace the shelves of Harvey Nichols, local Waitrose branches and some wonderful delis, farm shops, garden centres and gift shops throughout the UK.

Recipes by Camille Ortega McLean

The Pickled Village
15 Main Street, Bulwick,
Northants, NN17 3DY
Tel: 01780 450774
www.thepickledvillage.com

Come and get pickled with us in Bulwick.

The small shop with the huge welcome!  Enjoy our tasting table, where you may try out one, a few or all of our products - if you dare… Our Tea Terrace is open for tea and coffee as well as a delicious snack menu available all day!

The Majestic Pudding

A chocolate and orange marmalade with sparkly bits

OK, enough fresh fruit already? You want
a proper pudding! And we can assure
you that’s what this is. Don’t be put off
by the long cooking time, this is a super
easy recipe. I can tell you how to make it,
but what I can’t do is express the heavenly
scent of chocolate and orange when you
release the pudding from its basin…

For an extra special chocolatey orangey
hit we used George’s Majestic Marmalade
A 900ml pudding basin is required or a
similarly sized Pyrex dish.

Preparation time: 15 minutes
Cooking time: 2 ¼ hours

Ingredients:
110g butter, at room temperature
170g caster sugar
3 medium eggs, at room temperature
170g self raising fl our, sifted
30g cocoa, sifted
6 tbsp George’s Majestic Marmalade
plus the rest of the jar of George’s
Majestic Marmalade as topping

Method:
Cream the butter and sugar in a food mixer or by hand until pale and
fl uffy. Beat in the eggs one at a time, followed by the cocoa, and fold
in the fl our. Butter a 1 ½ pint /900ml pudding basin thoroughly,
dollop in the marmalade and then tip the pudding mixture on top.
Now grease a sheet of foil and fold it in the middle to make a pleat.
Lay the sheet over the top of the pudding basin, greased side down,
take it down the sides and secure tightly with string. Bring a large
lidded pan half full of water to a simmer, and put a jam jar lid or
heatproof upside down saucer in the bottom. Lift the pudding basin
into the pan, cover and simmer gently for 2 ¼ hours, until cooked
through (a skewer should come out clean). Remove from the pan
and allow to cool for fi ve minutes before turning out on to a plate.
Serve with custard or vanilla ice cream and warm the remaining
marmalade to drizzle over each bowlful. Add some extra majesty
with a sprinkling of edible gold glitter.

PS This recipe also works well with our Hot Blooded Breakfast
Marmalade, with red hot chillis .

Opening times:
Mon - Fri 9am - 5pm & Sat 9.30am - 4.30pm

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