Sticky marmalade pudding
- Good Food team
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Serves 6
More effort
Prep: 15 mins
Cook: 2 hrs
A star rating of 3.6 out of 5.3 ratingsRate
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An indulgent, super-sticky pudding that deserves lashings of custard...
Vegetarian
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Cinnamon ice cream
A star rating of 4 out of 5.15 ratings
Ingredients
Nutrition
Units:
MetricUS
-
3g coarse orange marmalade
-
1 orange
with skin, roughly chopped
-
100g butter
softened
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100g light muscovado sugar
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2 medium eggs
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175g self-raising flour
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½ tsp bicarbonate of soda
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1 tsp ground ginger
For the sauce
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15g butter
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2 tbsp coarse orange marmalade
-
100g unblanched hazelnuts
roughly chopped
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2 tsp golden syrup
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Nutrition: per serving
-
kcal487
-
fat29g
-
saturates11g
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carbs53g
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sugars28g
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fibre2g
-
protein8g
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salt0.72g
low
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Method
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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.
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step 2
Discard any pips, put orange in a food processor, then process until finely chopped. Place in a bowl, set aside.
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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.
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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.
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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.
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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.
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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