Sticky marmalade pudding

Recipe uploaded by

Good Food

2 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Grease the base and sides of a 1.4 litre pudding basin, then line base with greaseproof paper. Spoon the marmalade into the base.
2. Discard any pips, put orange in a food processor, then process until finely chopped. Place in a bowl, set aside. Put butter, sugar, eggs, flour, bicarbonate of soda and ginger in the food processor and process until smooth and creamy. Mix in the chopped orange.
3. Spoon mixture into the prepared basin. Cover with a double thickness of greaseproof paper, securing with string. Tightly cover with foil. Put in a steamer over a pan of boiling water or rest on an upturned plate in a large pan, then pour boiling water around the basin to half fill the pan. Cover and steam for 2 hrs, topping up with water when necessary.
4. Meanwhile, make the sauce. Melt the butter in a small pan, add the marmalade, hazelnuts and syrup, then gently heat through for 2 mins.
5. remove the foil and paper and turn the pudding onto a serving plate. Spoon the sauce over the pudding and serve hot with clotted cream or crème fraîche.

Per serving

487 kcalories, protein 8g, carbohydrate 53g, fat 29 g, saturated fat 11g, fibre 2g, salt 0.72 g

Latest comments and suggestions

• Kerry

  09 February 2008

  Kerry rated and commented on this recipe

  

  I found the topping too sweet. In future I will halve the syrup and add some orange juice to make it less sticky and sweet. I used walnuts rather than hazelnuts and it worked really well.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• chitty

  19 May 2009

  chitty rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3153/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 3g coarse orange marmalade
• 1 orange with skin, roughly chopped
• 100g butter softened
• 100g light muscovado sugar
• 2 medium eggs
• 175g self-raising flour
• ½ tsp bicarbonate of soda
• 1 tsp ground ginger

FOR THE SAUCE

• 15g butter
• 2 tbsp coarse orange marmalade
• 100g unblanched hazelnuts roughly chopped
• 2 tsp golden syrup

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preparation and cooking times

Prep 15 mins

Cook min 2 hrs

Vegetarian

Ingredients

• 3g coarse orange marmalade
• 1 orange with skin, roughly chopped
• 100g butter softened
• 100g light muscovado sugar
• 2 medium eggs
• 175g self-raising flour
• ½ tsp bicarbonate of soda
• 1 tsp ground ginger

FOR THE SAUCE

• 15g butter
• 2 tbsp coarse orange marmalade
• 100g unblanched hazelnuts roughly chopped
• 2 tsp golden syrup

Per serving

487 kcalories, protein 8g, carbohydrate 53g, fat 29 g, saturated fat 11g, fibre 2g, salt 0.72 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk