Winter Fruit Puddings

Steamed marmalade pudding


The season for Seville oranges runs from late December into February so if you’re not making your own marmalade, this certainly a good time of year to be eating it.

As a change from enjoying it at breakfast, I love to use marmalade in this comforting, warm pudding, and it’s also a great way to finish off last year’s batch.

Serves 4-6.



  • 140g softened unsalted butter, plus extra for greasing
  • 200g plain flour, plus extra for dusting
  • 125g caster sugar
  • ½ orange, zested
  • 3 eggs
  • 1 ½ tsp baking powder
  • 150ml milk
  • 170g marmalade (approx. 5 tbsp)


  • Preheat oven to 160°C/320°F/Gas2.
  • Butter a 1.2 lt pudding basin and dust the inside with flour.
  • Cream the butter, sugar and zest until smooth and pale.
  • Add eggs one at a time then fold in flour and baking powder.
  • Stir in the milk to loosen and spoon into the prepared pudding basin.
  • Cover the top with a large layer of baking paper, then a layer of foil and tie with string to secure.
  • Place in an oven tray filled with enough water to come halfway up the sides of the basin and cook for 2hrs.
  • Remove the paper and foil and loosen around the edges with a knife before turning onto a plate to serve.
  • Excellent with cream or custard.


Leave a comment

Your email address will not be published. Required fields are marked *