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Sticky marmalade pudding

Sticky marmalade pudding

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(2 ratings)

Prep: 15 mins Cook: 2 hrs

Moderately easy

Serves 6
An indulgent, super-sticky pudding that deserves lashings of custard...

Nutrition and extra info

  • Vegetarian

Nutrition per serving

  • kcalories487
  • fat29g
  • saturates11g
  • carbs53g
  • sugars28g
  • fibre2g
  • protein8g
  • salt0.72g
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Ingredients

  • 3g coarse orange marmalade
  • 1 orange with skin, roughly chopped

    Orange

    or-ange

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

  • 100g butter softened

    Butter

    butt-err

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

  • 100g light muscovado sugar
  • 2 medium eggs
  • 175g self-raising flour
  • ½ tsp bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 tsp ground ginger

For the sauce

  • 15g butter

    Butter

    butt-err

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

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

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Method

  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.

  3. 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.

  4. 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.

  5. Meanwhile, make the sauce. Melt the butter in a small pan, add the marmalade, hazelnuts and syrup, then gently heat through for 2 mins.

  6. 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.

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Comments, questions and tips

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Comments (2)

kerryjoy's picture
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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.

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