A Taste of the Gardens

A Taste

of the

Gardens RECIPES VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

Tucked away on the shelves in the Hamilton Gardens gift shop are jars of joy. The range, all made from produce grown in the gardens, includes lemon curd, damson plum jam, sweet chilli sauce and Seville orange marmalade. It’s a great use of the excess produce with the remainder being either sold to the Hamilton Gardens Cafe or donated to Kaivolution.

These jars are brimming with a taste of the gardens and make a wonderful gift but are also equally worthy of a place in your pantry with proceeds all going back into our wonderful Hamilton Gardens.

Marmalade Steam Pudding

Just right on a cold winter’s night, this steam pudding is perfect for marmalade lovers! Serve it with thick creamy custard or pouring cream.

1 orange, unpeeled, thinly sliced into rounds 1 240g jar of orange marmalade 125g softened butter 1/3 cup caster sugar 2 eggs 1½ cup self-raising flour ½ cup yoghurt Simmer orange slices in a small saucepan of water for 3–4 minutes to remove bitterness. Drain, return to pan, add 3 large tbsps. marmalade and 3 tbsp water, and simmer until syrupy (1–2 minutes). Arrange in the base of a buttered 1.5 litre pudding basin or 6 dariole moulds/ ramekins for smaller puddings and set aside. Stir yoghurt and remaining marmalade together to break up the marmalade.

Beat butter and sugar until pale and fluffy. Add eggs one at a time, beating well after each addition. Fold in flour and yoghurt/marmalade mix, then spoon into the prepared pudding basin. Smooth top, cover closely with a round of buttered baking paper and seal with foil and string or a lid. Place in a large saucepan, add hot water to three-quarters of the way up the sides of the pudding basin, cover the saucepan with a lid and steam until a skewer withdraws clean (1½–1¾ hours). Top saucepan up with extra boiling water if necessary. Alternatively, place baby puddings in a deep tray, pour boiling water halfway up the sides of the moulds and bake in the oven at 180°C for 30–35 minutes or until a skewer comes out clean.

Invert the warm puddings and glaze with any remaining marmalade syrup then serve with custard, cream, ice cream or all three!

HAMILTON GARDENS SEVILLE ORANGE MARMALADE

Forty-eight majestic Seville orange trees stand proud in the Italian Renaissance garden. But if you were a cheeky visitor who thought taking a bite might be alright, you’ll be in for a fright! These mouth puckering tart numbers are really only valued for their looks and eventually as marmalade.

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Marmalade and Chocolate Rugelach

These delicious, flaky Jaffa-like cookies are a delicious weekend treat. The dough is simple to make and can be frozen as a dough or once shaped, meaning you have fresh Rugelach within 30 minutes of feeling the urge. While I have used Hamilton Gardens Seville Orange Marmalade and chocolate to create a Jaffa flavour, you can swap out the filling to suit your tastes. Lemon curd and pistachio or white chocolate is delicious, as is finely chopped walnuts and cinnamon sugar. 2½ cups flour 225g cold butter, cut into small pieces 225g cold cream cheese, cut into pieces 1 egg yolk Hamilton Gardens Seville Orange Marmalade 125g dark chocolate, finely chopped or grated Combine flour, butter and cream cheese in a food processor. Pulse 4 to 5 times, then add the egg yolk and 2 tablespoons of cold water. Turn the processor on and process until the dough forms a shaggy ball. Transfer dough to a lightly floured bench and divide into three balls. Flatten these into thick discs and then wrap and chill for at least 30 minutes. You can also freeze the dough at this point if you like. When ready to shape your rugelach, take the pastry out of the fridge and place on a floured bench. Roll the dough into a 27cm circle, using a dinner plate and sharp knife to trim edges. Spread the pastry with a thin layer of the marmalade then sprinkle with the grated chocolate. Using a sharp knife, pastry wheel, or pizza cutter, cut the pastry circle into 16 equal wedges. Starting from the wide end of each long triangle, roll up and press on the pointy end to seal. Place the seam side down on a baking sheet. Repeat with remaining triangles, working quickly and placing cookies about 2 inches apart. Again, at this stage, you can freeze the rugelach to be baked at a later date.

Bake at 180°C for 20–25 minutes or until browned and flaky. Some filling may squish out; that’s okay. Store cooled cookies in an airtight container for up to 3 weeks.