Sticky marmalade pudding

Sticky marmalade pudding

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

Prep: 15 mins Cook: 2 hrs

More effort

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal487
  • fat29g
  • saturates11g
  • carbs53g
  • sugars28g
  • fibre2g
  • protein8g
  • salt0.72g


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



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

  • 100g butter softened



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

  • 100g light muscovado sugar
  • 2 medium eggs
  • 175g self-raising flour
  • ½ 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 ground ginger

For the sauce

  • 15g butter



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

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

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
13th Mar, 2012
Check out my recipe for queen of puddings with marmalade with photos here
9th Feb, 2008
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.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?