Orange Marmalade Pudding
A rich and aromatic steamed dessert, this Orange Marmalade Pudding blends the zesty brightness of citrus preserves with a tender, buttery crumb base. The historical combination of fresh breadcrumbs, fine flour, and generous amounts of butter creates a moist texture similar to a classic British sponge pudding. Perfectly steamed until set and golden, it makes for a comforting finish to a meal, especially when paired with a warm custard or sweet sauce.
Ingredients
- 1 cup Orange marmalade (Originally '1/4 seer'. Converted to approx 225g/8oz.)
- 1 cup Butter (Softened. Originally '1/4 seer' (approx 225g).)
- 2 cups Dry breadcrumbs (Originally '1/4 seer' (approx 225g). Fine dry crumbs.)
- 1 cup Powdered sugar (Originally '1/4 seer' (approx 225g).)
- 1/2 cup All-purpose flour (Originally '5 tolas' (approx 58g).)
- 2 whole Eggs (Fresh)
- 1 teaspoon Baking powder (Originally '1 small spoon'.)
- 1/4 teaspoon Salt (Originally '1/4 flat spoon'.)
- 1 tablespoon Butter (For greasing the mold.)
More recipes using Orange marmalade
Instructions
- 1Prepare a steamer or large pot with water. Generously grease a pudding mold with butter.
- 2In a large mixing bowl, combine the softened butter, powdered sugar, breadcrumbs, flour, eggs, marmalade, and salt. Mix thoroughly until well combined.
- 3Add the baking powder last and mix gently to incorporate. Pour the mixture into the prepared greased mold, ensuring there is about 2 inches of empty space at the top to allow the pudding to rise.
- 4Cover the mold tightly with a thick piece of white paper (parchment) or a clean cloth tied securely. Place in the steamer and steam for approximately 2 hours, or until the pudding is firm and set.
- 5Once cooked, carefully remove from the steamer. Unmold onto a serving dish and serve warm, optionally with a pudding sauce.
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