Our February Special is Fig and Orange Ice Cream. There’s not much seasonal produce around yet,(it’s still a bit early for Rhubarb), so we use dried fruits in delicious combinations to create our seasonal ice creams. This one is delicious served with a hot Steamed Orange Sponge

To make the Steamed Orange Sponge: Put 2 tablespoonfuls of golden syrup and 2 tablespoonfuls of marmalade into the bottom ofa greased pudding basin. In the food processor, mix together 175g self-raising flour, 1 tsp baking powder, 1 tsp cinnamon, 175g butter, 3 large eggs, and the zest of two oranges. Pour mix into the pudding basin, smooth the top and cover with greaseproof and foil. Steam for two hours in a pan of simmering water. Don’t forget to check the water level every twenty minutes to make sure it is not boiling dry. When cooked, turn out onto a warmed serving plate and serve with a scoop of ice creamtly thickened, cool, then pour over the fruit salad to taste.
Just Rachel