Marmalade Pudding
Indulge in the timeless charm of Marmalade Pudding, a classic British dessert that’s delightfully rich, moist, and bursting with citrusy flavors. This recipe combines a soft, buttery sponge with the tangy-sweet intensity of orange marmalade, crowned by a glossy marmalade glaze for an irresistible finish. Steamed to perfection, this pudding boasts a tender texture that pairs beautifully with custard, cream, or a scoop of vanilla ice cream. Enhanced by optional orange zest, it delivers an extra burst of citrus to brighten every bite. With just 15 minutes of prep and a slow, soothing steam, this Marmalade Pudding is the perfect dessert for cozy family gatherings or as a nostalgic treat to impress your guests. Perfectly suited for fans of traditional steamed puddings, it's a must-try dessert that captures the essence of comfort and indulgence.
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Recipe Information
Ingredients
- 120 grams Unsalted butter (softened, plus extra for greasing)
- 120 grams Caster sugar
- 2 pieces Eggs (large)
- 120 grams Self-raising flour
- 2 tablespoons Milk (whole)
- 6 tablespoons Orange marmalade
- 1 teaspoon Orange zest (optional)
Instructions
1. Prepare your pudding basin by greasing it generously with butter. Cut a circle of parchment paper to fit the bottom of the basin, and another to cover the top of the pudding later on.
2. In the bowl of a stand mixer, or using a hand mixer, cream together the softened butter and caster sugar until pale and fluffy.
3. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
4. Gently fold in the self-raising flour, being careful not to overmix, followed by the milk. If using, fold in the orange zest to enhance the citrus flavor.
5. Spoon 2 tablespoons of the marmalade into the base of the greased pudding basin, spreading it evenly.
6. Pour the remaining batter into the pudding basin, smoothing the top with a spatula. Be sure to leave some room at the top as the pudding will rise during steaming.
7. Cover the top of the pudding with the parchment circle and then a layer of aluminum foil. Secure tightly with kitchen string or an elastic band.
8. Place the pudding basin in a large, deep saucepan. Fill the pan with enough boiling water to come halfway up the sides of the basin. Cover the saucepan with a tight-fitting lid.
9. Steam the pudding over low heat for 90 minutes, checking occasionally to ensure the water level is maintained. Add more boiling water if necessary.
10. Once cooked, carefully remove the basin from the saucepan and peel away the foil and parchment. Run a knife around the edges of the pudding, then invert it onto a serving plate.
11. Warm the remaining 4 tablespoons of marmalade in a small pan or microwave, and drizzle it over the hot pudding.
12. Serve the pudding immediately with custard, cream, or ice cream for a delightful dessert.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 266 mg | 12% | |
| Total Carbohydrate | 73.0 g | 27% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 48.7 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 45 mg | 3% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 104 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
