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Sticky marmalade pudding

Sticky marmalade pudding

A star rating of 3.6 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6

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

  • Vegetarian
Nutrition: per serving
low insalt0.72g


  • 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


  • STEP 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.

  • STEP 2

    Discard any pips, put orange in a food processor, then process until finely chopped. Place in a bowl, set aside.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food Vegetarian Christmas, December 2006

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A star rating of 3.6 out of 5.3 ratings

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