- Prep time
- 20
- Cook time
- 45
- Skill level
- Low
- Serves
- 6
I love making puddings like these.
Sometimes the bottom layer is fruit such as pears and blackberries, or caramelised apples, but often it's as simple as a jar of good quality Seville orange marmalade.
Here the marmalade acts as the perfect base for the gently spiced, light and fluffy pudding top.
Even if you're not a lover of marmalade on toast, I implore you to give this a go, as it simply just works and will surely win you over.
The sugars in the marmalade caramelise ever so slightly as it cooks, acting as a wonderful contrast to the bitter orange peel suspended in the iridescent jelly.
The spices of the batter keep the pudding humming along — it instantly feels like a big warm hug.
To me, this is the perfect winter dinner-party dessert. Just before we sit down to eat, I quickly whip up the batter, smooth it over the marmalade base and pop it in the oven.
Once we've feasted on mains, the pudding is ready and piping hot.
All it needs then is a dusting of icing sugar and generous dollops of double cream. It's simple, rewarding and incredibly comforting.
Tips:
- When looking for a marmalade, choose one that has the least ingredients possible — ideally a greater or equal proportion of orange to sugar, then just water and possibly some pectin (which helps the setting).
- Make the pudding in small ramekins for individual puddings. Reduce the cooking time to around 20 minutes, being sure to check for doneness. Since the smaller serves require less cooking time, the actual marmalade part of the pudding will have a much looser consistency than with the larger pudding.
- Feel free to change the spices to suit your taste. Other great additions are ground star anise, allspice, nutmeg or even a little black pepper.
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Ingredients
Method
- 1.Preheat the oven to 180˚C.
- 2.Gently warm the marmalade and orange juice together in a small saucepan over a medium heat for 1–2 minutes or until well combined, stirring often to avoid the marmalade catching on the base of the saucepan. Pour into a round 28cm baking dish and spread across the base to create an even layer. Set aside to cool.
- 3.Combine the flour with the ground spices and sea salt in a medium bowl and set aside.
- 4.Combine the butter and sugars together in a large bowl. Cream them together until pale and fluffy, either by hand with a wooden spoon or ideally in a stand mixer fitted with a paddle attachment. Add the vanilla (add the seeds if using a vanilla bean, discarding the tough stalk) and mix to combine. Add the eggs, one at a time, beating well between each addition. Add one-third of the yoghurt, mixing well, then add one-third of the flour mixture and mix to combine. Continue adding in this alternating fashion until everything is mixed in. Ensure that towards the end you combine very gently to avoid over-mixing the batter.
- 5.Spoon the batter onto the marmalade and gently spread it across to form an even layer.
- 6.Bake in the preheated oven for 35–40 minutes or until the cake is golden and springs back when gently pressed in the centre. Dust with icing sugar and serve hot with plenty of double cream.