Sticky orange & marsala pudding

Sticky orange & marsala pudding

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(9 ratings)

Prep: 20 mins Cook: 1 hr, 30 mins


Serves 8
This syrupy twist on Christmas pud takes no time to prepare and can be steamed or made in the microwave.

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal491
  • fat21g
  • saturates12g
  • carbs72g
  • sugars56g
  • fibre1g
  • protein6g
  • salt0.86g
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  • 3 tbsp golden syrup
  • 2 clementines or satsumas, thinly sliced
  • 175g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g golden caster sugar
  • 3 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 85g self-raising flour
  • 85g fresh white breadcrumbs
  • grating fresh nutmeg (about ¼ tsp)
  • 2 tbsp marsala
  • zest 1 large orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 200g mixed dried fruit
  • handful glacé cherries, halved

For the syrupy sauce

  • 5 tbsp golden syrup
  • zest 1 orange, juice ½



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 3 tbsp Madeira


  1. Butter the inside of a 1.2-litre pudding basin. If you’re steaming the pudding on the hob, boil the kettle and have a large saucepan with a lid and a heatproof saucer ready. Cut a sheet of foil and greaseproof paper, both about 30cm long, and butter the greaseproof.

  2. Spoon 3 tbsp syrup into the bottom of the basin. Lay 5 slices of clementine or satsuma in the bottom, overlapping like petals. In a bowl, beat the butter and sugar until creamy, then add eggs gradually, beating all the while, until light and fluffy. Add a spoonful of flour if the mix starts to split. Tip in the breadcrumbs and the rest of the flour, fold until combined, then add all remaining ingredients and fold again. Spoon mix on top of the fruit slices. Add remaining slices of clementine or satsuma against the side of the bowl as you go.

  3. To cook on the hob, cover with greaseproof and foil and steam for 1½ hrs (see Know-how, below). To microwave, losely cover with cling film, pierce once, then cook on Medium for 12 mins. To check it’s done, poke a skewer into the pudding; it should come out clean.

  4. Make the syrup by heating the ingredients in a small pan. When the pudding is ready, turn out and serve drenched with syrup, or leave to cool and chill for up to 3 days. To reheat, re-cover with foil and greaseproof and steam for 30 mins, or cover with cling film and microwave on Medium for 5 mins until hot. Reheat sauce in the microwave or in a pan.

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Comments (7)

suzannerobinsbird's picture

I make this every year now - much nicer than a heavy traditional pudding. I have frozen it and it was absolutely fine. I think I microwaved it to reheat.

jenny1953's picture

we prefer this pudding to the traditional christmas pudding. its is so moist and delicious and not hard to make.
I would like to know if it is possible to freeze it if anyone knows please?

jolyons's picture

Can this be made then frozen? I need to prepare as much as I can in advance!


mariannew's picture

Another winner from Jane Hornby!
Made this for my Frenchie neighbours, and they pronounced it "magnifique" - served with white choc ice cream. Very easy to do, and it will certainly become a Christmas regular

bbqcook's picture

This is the most fantastic alternative to the heavy Christmas pudding. Have used this recipe two years running now and can't fault it.

david4444's picture

Better then any xmas pudding. The family ask for it all the time.

drscott's picture

I made this for Christmas 2006 and it was a hit! It's surprisingly light and refreshing and lovely with nutmeg ice cream. I have had requests for a repeat in 2007!

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