Marmalade Sponge Pudding

For a traditional jam sponge pudding, replace the soft brown sugar with caster sugar, omit the orange rind and replace the marmalade with jam.


  • 100 g butter or margarine, softened
  • 100 g soft brown sugar
  • grated rind of 1 orange
  • 2 eggs, lightly beaten
  • 175 g self raising flour, sifted
  • 2 tbsp orange marmalade

Cooking Process

  1. Grease a 1 liter/2 pint pudding basin.
  2. Beat the butter or margarine with the sugar until pale and creamy .
  3. Beat in the orange rind.
  4. Gradually beat in the eggs. Using a metal spoon, fold in the flour.
  5. Spoon the marmalade into the bottom of the pudding basin and spoon the sponge mixture on top.
  6. Covering with a double thickness of greased grease proof paper , folding a pleat to allow the pudding to rise.
  7. Tie tightly. Steam on a trivet or upturned saucer in a saucepan half full of water for 1 1/2 hours .
  8. Turn out and serve immediately with hot custard.

Marmalade Sponge Pudding

Bon Apetite!

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Marmalade Sponge Pudding