Chocolate & marmalade steamed pudding served on a plate with marmalade cream

Chocolate & marmalade steamed pudding with marmalade cream

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(1 ratings)

Prep: 25 mins Cook: 2 hrs, 15 mins

More effort

Serves 8

Pair chocolate and marmalade for a dessert made in heaven. The cream – which works with lots of other desserts, too – takes it up another notch

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal742
  • fat47g
  • saturates28g
  • carbs69g
  • sugars50g
  • fibre3g
  • protein8g
  • salt0.8g


  • 175g butter, plus extra for the basin



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 45g cocoa powder
  • 175g plain flour
  • ¼ tsp bicarbonate of soda
    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 baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 200g light brown soft sugar
  • 1 orange, zested



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

  • 3 large eggs, lightly beaten



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

  • 115g soft-set marmalade, beaten to loosen
  • 100g dark chocolate, chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

For the cream

  • 300ml double cream
  • 1 heaped tbsp icing sugar
  • 125g soft-set marmalade, beaten to loosen, plus extra to serve


  1. Butter a 1.2-litre pudding basin and put a circle of buttered baking parchment in the base.

  2. Sift together the cocoa, flour, bicarb, baking powder and a pinch of salt. Beat the butter and sugar together in an electric mixer until pale and fluffy, then add the orange zest. Gradually add the eggs, a little at a time, beating well after each addition. Stir in the marmalade. Fold in the sifted ingredients followed by the dark chocolate chunks. Scrape the batter into the prepared pudding basin.

  3. Put a piece of baking parchment on top of a sheet of foil (both should be large enough to cover the basin and overhang the edges). Fold a pleat along the middle, then place this, parchment side down, onto the pudding. The pleat should run across the centre. Tie to the basin firmly with string, using it to make a handle. Trim off the excess parchment and foil.

  4. Put the pudding in a large saucepan on a trivet or upturned saucer. Add enough boiling water to come one-third of the way up the sides of the basin. Bring the water to the boil, turn down to a simmer, cover the pan and steam the pudding for 2 hrs-2 hrs 15 mins. Keep topping up with hot water.

  5. Lift the pudding out of the pan, leave to sit for 10 mins, then run a knife between the basin and the edge of the pudding. Invert onto a plate – the pudding should slide out. Remove the parchment.

  6. Whip the cream and icing sugar to soft peaks, then stir in the marmalade. Serve the pudding with a dollop of the cream and some marmalade on top.

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Comments, questions and tips

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Rachel Pittaway's picture
Rachel Pittaway
22nd Dec, 2019
I made this today and it was fantastic. I did alter it slightly though. I only had a 600ml pudding basin so I halved the recipe and cooked for 1 hour 20. It was fine but I’d reduce by 5 mins next time. The half recipe served 5 comfortably. No leftovers! Everyone raved about it. We have a dairy allergy sufferer so I substituted butter for a sunflower spread which worked fine. I also didn’t have time for the cream which was a shame as it sounds delicious. I have a jar of cherries in Kirsch and I think I’ll give those a go as a substitute for the marmalade and orange next time.
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