Marmalade pudding

by Ed Halmagyi


  • butter, for greasing
  • 150ml marmalade
  • 140g unsalted butter, softened
  • 130g caster sugar
  • 2 eggs
  • 225g self-raising flour
  • 160ml milk
  • 1 tsp natural vanilla extract
  • spiced orange salad, to serve


1 Lightly grease the inside of a 1L pudding bowl with butter, then pour the marmalade into the base. Combine the butter and caster sugar in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 5 minutes, until light and creamy.
2 Beat in the eggs one at a time, then fold in the flour, milk and vanilla. Beat until smooth, then spoon onto the marmalade. Cover with a layer of non-stick baking paper and a layer of foil.
3 Set the basin on a trivet in a large saucepan and add boiling water to within 1cm of the rim. Fit the lid and set over a moderate heat and simmer for 1½ hours, until firm to touch. Invert and serve with spiced orange salad.

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