Sticky marmalade pudding

Sticky marmalade pudding

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 2 hrs

Skill level

Moderately easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
487
protein
8g
carbs
53g
fat
29g
saturates
11g
fibre
2g
sugar
28g
salt
0.72g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food Vegetarian Christmas magazine, December 2006

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
kerryjoy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Questions

Tips