Steamed Orange Pudding

Put some zest back in your desserts!


  • 6 tsp orange marmalade
  • 225 g plain flour
  • 2 teaspoon baking powder
  • 225 g caster sugar
  • 225 g butter plus extra for greasing
  • 4 large free range eggs
  • zest and juice of 2 oranges


  1. To Make Pudding:
  2. Preheat the oven to 180°C (350°F/Gas 4).
  3. Sieve the plain flour and the baking powder together.
  4. In a large mixing bowl cream the butter and sugar together until light and fluffy.
  5. Add in the eggs and mix gently.
  6. Mix in the orange juice and zest and finally mix in the sifted flour and baking powder. If the mixture is a little stiff you can use a couple of dessertspoons of milk to loosen it up.
  7. In a large pudding basin (1.2 litre capacity) or in individual pudding basins (available at all good kitchen shops) put a spoonful of the orange marmalade.
  8. Arrange the sponge mixture on top of the marmalade and cook as required.
  9. To Oven Bake (ideal for individual puddings):
  10. Put all the pudding basins into a deep roasting tray.
  11. Pour in some water to come up 1/3 way on the side of the moulds.
  12. Cover with a sheet or parchment and a sheet or tin foil and transfer to the oven for 75 minutes.
  13. To Steam on the Cooker Top (ideal for larger puddings):
  14. Cover the pudding with a circular disc of parchment and the actual lid and place into a large saucepan.
  15. Pour in some water to come half way up the side of the pudding basin and transfer to the cooker top.
  16. Bring to the boil and then reduce to a continuous simmer for one hour and 40 minutes.
  17. To Serve:
  18. In both cases once the puddings are cooked, allow them to cool for about five minutes and invert then onto the service platter.
  19. Any marmalade that remains in the pudding basins can be spooned directly on top of the puddings.
  20. Garnish with a couple of raspberries and a sprig of fresh mint or lemon balm.


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