There’s something magical about a Perfectly Steamed Marmalade Pudding—its golden, citrus-kissed aroma filling the kitchen as it slowly steams to perfection. This dessert is a delightful balance of moist, tender sponge and tangy-sweet marmalade, creating a comforting treat that feels like a warm hug. With just 20 minutes of prep and a leisurely 2-hour steam, it’s a fuss-free way to impress your guests or indulge in a cozy night in.
The first bite reveals a luscious, velvety texture that melts on your tongue, complemented by the bright, zesty notes of marmalade. Each spoonful is a harmonious blend of rich, buttery flavor and vibrant citrus, making it an irresistible finale to any meal. Whether served with a dollop of cream or a drizzle of custard, this pudding is a timeless classic that promises pure joy with every bite.
Ingredients for Perfectly Steamed Marmalade Pudding
- 3 tablespoons coarse orange marmalade (for a tangy base)
- 1 medium orange (with skin on, roughly chopped, minus the pips)
- ½ cup (4oz/115g) butter (softened)
- ⅔ cup (4oz/115g) light brown sugar
- 2 large eggs
- 1 ¼ cup (6¼oz/177g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 teaspoon ground ginger (for a warm spice note)
- ½ teaspoon salt
- Creme Anglaise or vanilla ice-cream (to serve)
Step-by-Step Instructions
- Prepare the basin: Butter the base and sides of a 1.4-liter pudding basin or a medium glass/plastic mixing bowl. Spoon the marmalade into the base.
- Process the orange: Put the roughly chopped orange (minus the pips) in a food processor and process until finely chopped. Transfer to a bowl and set aside.
- Make the batter: In the same food processor (no need to wash), add the softened butter, sugar, eggs, flour, bicarbonate of soda, baking powder, ginger, and salt. Process until smooth and creamy, about 20 seconds.
- Combine with orange: Add the chopped orange to the batter and process for just 1 second to combine.
- Fill the basin: Spoon the cake mixture into the prepared basin. Cover with greaseproof paper, then foil. Secure with a string around the basin for easy lifting.
- Set up the steamer: Place a steamer in a large pot and pour in enough boiling water to reach the base of the steamer. If you don’t have a steamer, place the basin on an upturned plate.
- Steam the pudding: Cover and steam for about 2 hours, topping up with water as needed.
- Serve: While still warm, remove the parchment and foil. Turn the pudding onto a serving plate to keep the sticky marmalade layer intact. Serve hot with Creme Anglaise or vanilla ice-cream.
- Store leftovers: Keep in the fridge for up to 3 days.
Delicious Toppings and Pairings
While Creme Anglaise or vanilla ice cream are classic choices, consider drizzling warm caramel sauce or a dollop of whipped cream for extra indulgence. For a tangy twist, pair the pudding with a citrus-infused yogurt or a sprinkle of toasted almonds for added crunch. Pro tip: A splash of orange liqueur in the Creme Anglaise can elevate the flavor even further!
Storage and Reheating Made Easy
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply steam the pudding for 10-15 minutes or microwave individual slices for 20-30 seconds until warm. Note: The marmalade layer may soften slightly, but the flavor will remain just as delightful.
Time-Saving Tips for Busy Cooks
Prep the pudding mixture the night before and store it in the fridge, covered, to save time. You can also use a pre-made marmalade to skip chopping the orange. Quick hack: If you’re short on time, reduce the steaming time to 1.5 hours and check for doneness with a skewer—it should come out clean.
Equipment Guidance for Perfect Results
If you don’t have a pudding basin, a heatproof glass or ceramic bowl works just as well. Ensure the foil and parchment paper are tightly secured to prevent water from seeping in. Handy tip: Use a large pot with a lid that fits snugly to maintain consistent steam throughout the cooking process.
Recipe Variations to Try
Swap the orange marmalade for lemon or grapefruit marmalade for a different citrus twist. You can also add a handful of raisins or chopped nuts to the batter for extra texture. For a boozy version: Soak the raisins in brandy or rum before mixing them in for a richer flavor.
Perfectly Steamed Marmalade Pudding
Ingredients
- 3 tablespoons coarse orange marmalade
- 1 medium orange with skin on roughly chopped
- ½ cup butter softened (4oz/115g)
- ⅔ cup light brown sugar (4oz/115g)
- 2 large eggs
- 1 ¼ cup all-purpose flour (6¼/177g)
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 teaspoon ground ginger
- ½ teaspoon salt
- Creme Anglaise to serve
Instructions
- Butter the base and sides of a 1.4-liter pudding basin or a medium glass or plastic mixing bowl. Spoon the marmalade into the base.
- Put the roughly chopped orange (minus the pips) in a food processor, then process until finely chopped. Place in a bowl and set aside.
- In the same food processor after the orange, put softened butter, sugar, eggs, flour, bicarbonate of soda, baking powder, ginger, and salt and process until smooth and creamy, roughly 20 seconds. There is no need to wash the food processor between these steps.
- Lastly, add in the chopped orange and process for a second to combine. Spoon cake mixture into the prepared basin. Cover with greaseproof paper and then foil. Secure with a string around the basin to make it easy to lift it from the pot.
- In a large pot, place in a steamer. Pour in enough boiling water to reach the base of the steamer. If you don’t have a steamer you can place the basin on an upturned plate. Cover and steam for roughly 2 hrs, topping up with water when necessary.
- While still warm, remove the parchment and foil and turn the pudding onto a serving plate. Do this step while it’s warm so the sticky marmalade layer stays intact.
- Serve the pudding hot with Creme Anglaise or vanilla ice-cream. Store leftovers in the fridge for up to 3 days.
