Steamed saffron sponge with burnt mandarin custard

4.5 2 rating

Prep. 15min

Total 1 h 30min

6 portions

Ingredients

Burnt mandarin custard

mandarins 3 unpeeled and cut into halves
5
milk
300 g
thickened cream
150 g
cornflour
10 g
egg yolks
4
vanilla pod cut into halves, lengthways
1
sugar plus an extra 3 tbsp
60 g
water
3 tbsp
orange liqueur
2 tbsp
saffron threads
1 pinch

Saffron sponge

raw sugar
80 g
unsalted butter softened and cut into pieces
100 g
eggs
2
sour cream
50 g
apricot jam
30 g
saffron threads
1 pinch
self-raising flour
100 g
ground cinnamon
½ tsp
bicarbonate of soda
½ tsp
sea salt
2 pinches
ground black pepper
1 pinch
water
600 g
micro herbs to serve (optional)

Difficulty

easy

Nutrition per 1 portion

Sodium 425.8 mg

Protein 8.5 g

Calories 2190.6 kJ / 523.6 kcal

Fat 30.7 g

Fibre 1.1 g

Saturated Fat 17.8 g

Carbohydrates 54.2 g

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Australia and New Zealand

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