Sticky orange & marsala pudding

Sticky orange & marsala pudding

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(12 ratings)

Prep: 20 mins Cook: 1 hr, 30 mins


Serves 8
This syrupy twist on Christmas pud takes no time to prepare and can be steamed or made in the microwave.

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal491
  • fat21g
  • saturates12g
  • carbs72g
  • sugars56g
  • fibre1g
  • protein6g
  • salt0.86g
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  • 3 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup

  • 2 clementines or satsumas, thinly sliced
  • 175g butter



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

  • 175g golden caster sugar
  • 3 eggs, beaten



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

  • 85g self-raising flour
  • 85g fresh white breadcrumbs
  • grating fresh nutmeg (about ¼ tsp)



    One of the most useful of spices for both sweet and savoury

  • 2 tbsp marsala
  • zest 1 large orange



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

  • 200g mixed dried fruit
  • handful glacé cherries, halved

For the syrupy sauce

  • 5 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup

  • zest 1 orange, juice ½



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

  • 3 tbsp madeira


  1. Butter the inside of a 1.2-litre pudding basin. If you’re steaming the pudding on the hob, boil the kettle and have a large saucepan with a lid and a heatproof saucer ready. Cut a sheet of foil and greaseproof paper, both about 30cm long, and butter the greaseproof.

  2. Spoon 3 tbsp syrup into the bottom of the basin. Lay 5 slices of clementine or satsuma in the bottom, overlapping like petals. In a bowl, beat the butter and sugar until creamy, then add eggs gradually, beating all the while, until light and fluffy. Add a spoonful of flour if the mix starts to split. Tip in the breadcrumbs and the rest of the flour, fold until combined, then add all remaining ingredients and fold again. Spoon mix on top of the fruit slices. Add remaining slices of clementine or satsuma against the side of the bowl as you go.

  3. To cook on the hob, cover with greaseproof and foil and steam for 1½ hrs (see Know-how, below). To microwave, losely cover with cling film, pierce once, then cook on Medium for 12 mins. To check it’s done, poke a skewer into the pudding; it should come out clean.

  4. Make the syrup by heating the ingredients in a small pan. When the pudding is ready, turn out and serve drenched with syrup, or leave to cool and chill for up to 3 days. To reheat, re-cover with foil and greaseproof and steam for 30 mins, or cover with cling film and microwave on Medium for 5 mins until hot. Reheat sauce in the microwave or in a pan.

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Comments, questions and tips

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Hanszinderfaan's picture
23rd Dec, 2019
I made this for the first time last Christmas (2018). Everyone was well impressed (I actually made two). This year I made it again replacing the dried fruit which I am not allowed, with fresh blueberries. I have not tasted it yet but after cooking it looks great. I have noticed that 12 mins in the microwave is insufficient as it initially came out still uncooked.
25th Dec, 2018
I have made this pudding for the first time this year and it is wonderful. Why oh why did it take me so long? Neither my hubby or I like the traditional pudding very much and this is the perfect alternative. Sticky and festive yet light at the same time. As already mentioned, it is not difficult to make. I did swap the golden syrup for marmalade which worked extremely well.
16th Dec, 2017
This is the most fantastic pudding . I have made it every year since it was published as an alternative to standard puddings which we are not so fond of. I make it well in advance and freeze then reheat in the microwave. Superb!
miggins's picture
13th Nov, 2017
I have made this every year since the recipe was first published. It is the perfect end to your Christmas meal, light, fruity but still very Christmassy. I always steam the pudding - I make it on Christmas Eve and just re-heat on Christmas Day.
26th Dec, 2016
Made this as an alternative Christmas Pudding and it was a big hit! We're already planning to ditch the traditional pudding next year and just have this one. It took quite a lot longer to cook (I steamed it) than the method said, but I did add a squeeze of the orange juice as well as the rind which might have affected it.
21st Dec, 2011
I make this every year now - much nicer than a heavy traditional pudding. I have frozen it and it was absolutely fine. I think I microwaved it to reheat.
12th Dec, 2010
we prefer this pudding to the traditional christmas pudding. its is so moist and delicious and not hard to make. I would like to know if it is possible to freeze it if anyone knows please?
6th Dec, 2009
Can this be made then frozen? I need to prepare as much as I can in advance! Thanks.
3rd Jan, 2009
Another winner from Jane Hornby! Made this for my Frenchie neighbours, and they pronounced it "magnifique" - served with white choc ice cream. Very easy to do, and it will certainly become a Christmas regular
2nd Feb, 2008
This is the most fantastic alternative to the heavy Christmas pudding. Have used this recipe two years running now and can't fault it.


3rd Dec, 2018
Are you supposed to peel the clementines / satsumas or leave the skin on?
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