Sticky marmalade pudding

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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.

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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

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Difficulty and servings

Serves 6

Preperation 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

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