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


  • To Make Pudding:
  • Preheat the oven to 180°C (350°F/Gas 4).
  • Sieve the plain flour and the baking powder together.
  • In a large mixing bowl cream the butter and sugar together until light and fluffy.
  • Add in the eggs and mix gently.
  • 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.
  • 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.
  • Arrange the sponge mixture on top of the marmalade and cook as required.
  • To Oven Bake (ideal for individual puddings):
  • Put all the pudding basins into a deep roasting tray.
  • Pour in some water to come up 1/3 way on the side of the moulds.
  • Cover with a sheet or parchment and a sheet or tin foil and transfer to the oven for 75 minutes.
  • To Steam on the Cooker Top (ideal for larger puddings):
  • Cover the pudding with a circular disc of parchment and the actual lid and place into a large saucepan.
  • Pour in some water to come half way up the side of the pudding basin and transfer to the cooker top.
  • Bring to the boil and then reduce to a continuous simmer for one hour and 40 minutes.
  • To Serve:
  • In both cases once the puddings are cooked, allow them to cool for about five minutes and invert then onto the service platter.
  • Any marmalade that remains in the pudding basins can be spooned directly on top of the puddings.
  • Garnish with a couple of raspberries and a sprig of fresh mint or lemon balm.