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Marmalade Bundt Cake with Crystallized Ginger
Dundee orange marmalade, made from bitter Seville oranges, is best for this dessert. Our favorite brand was James Keiller & Son Dundee Orange Marmalade. Whole-wheat breadcrumbs provide the pudding with both structure and flavor; we made our own from standard whole-wheat sandwich bread. Make sure to choose a loaf without added seeds or nuts. We highly recommend purchasing whole nutmeg and grating it just before use; the flavor is much better than purchased ground. The pudding can be served warm or at room temperature. Either way, it begs for a cool, creamy accompaniment. A rich, silky custard sauce spiked with scotch is traditional, but ice cream or lightly sweetened whipped cream would also be delicious.
ounces whole-wheat sandwich bread, torn into pieces
tablespoons (2 sticks) salted butter, plus 3 tablespoons, room temperature, for pan
01Heat the oven to 350°F with a rack in the middle position. In a food processor, grind the bread to fine crumbs, about 1 minute. Transfer to a rimmed baking sheet and spread in an even layer (do not wash the processor bowl or blade). Bake until dry and lightly toasted, 20 to 25 minutes, stirring halfway through. Let the breadcrumbs cool completely, then break up any clumps.
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