Orange Marmalade Pudding

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.)

Instructions

  1. 1Prepare a steamer or large pot with water. Generously grease a pudding mold with butter.
  2. 2In a large mixing bowl, combine the softened butter, powdered sugar, breadcrumbs, flour, eggs, marmalade, and salt. Mix thoroughly until well combined.
  3. 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.
  4. 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.
  5. 5Once cooked, carefully remove from the steamer. Unmold onto a serving dish and serve warm, optionally with a pudding sauce.
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