However, today I did taste one in the Fort York Bunker Kitchen, and it was great (although it was a prototype in the experimental stage). It turns out to be a layer of dough rolled with a filling and boiled in a cloth, like a proper pudding. What made it great to my mind was that the filling was some of Fort York's house marmalade. However, I have to say that even the roly-poly pudding (below) paled in comparison with the marmalade cake I also sampled (which was also experimental).
Why all these marmalade-themed baking experiments, you ask? Well, Seville oranges are in the stores, and it's almost time for the fifth edition of Mad for Marmalade, Crazy for Citrus, a day to honour the classic citrus condiment, created annually by the Culinary Historians of Canada in partnership with Fort York.
Perhaps most important, it includes a choice of fairly hands-on workshops on the making of confections like a "Florendine of Oranges" (an ornate apple-citrus cake), Mut Co Vam (Vietnamese candied sour orange peel) and – perhaps you've already guessed – Marmalade Roly-Poly Pudding. There's a presentation on "How to Eat an Orange in the Victorian Manner". Also (I blush to say) a longish talk by me on a Toronto marmalade topic. Perhaps I will blog more about this later.
As if that were not enough to whet your appetite, the marmalade competition is getting a little more serious this year. I hear there may even be ribbons for winners. There are four categories: Seville Orange Marmalade, other Citrus Marmalade, Mock Marmalade (for example: Carrot Orange Marmalade, Pear and Lemon Conserve, or Cranberry Orange Chutney), and Baking with Marmalade.
Admission is $50.85 for members of the Culinary Historians, or $56.55 for non-members. Preregistration is required. Call 416-392-6907, extension 221 for more information or to register.
*I believe this image to be in the public domain; if anyone has reason to believe otherwise, please notify me.
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