February Recipe: Marmalade Pudding Cake

This is a good way of using up the jars of marmalade that you may or may not have been making with the Seville oranges. If using shop bought marmalade you can use a thick shred, dark one or fine shred instead. I served mine with custard and our neighbour’s daughter had 3 helpings. It is delicious.


Serves 6 – 8

  • 250g. / 9ozs. soft unsalted butter
  • 75g. / 3ozs. caster sugar
  • 75g. / 3ozs. light muscovado sugar
  • 225g. / 8ozs. marmalade (of which 75g. / 3ozs. for the glaze)
  • 225g. / 8ozs. plain flour
  • 1/2 tsp. bicarbonate of soda
  • 1 tsp. baking powder
  • 4 large eggs
  • zest and juice of 1 orange (reserve juice of 1/2 orange for the glaze)
  1. Preheat the oven to 180C/160C fan gas mark 4/350F and butter a 24cm / 8 inch square ovenproof dish.  Put the 75g. marmalade and juice of 1/2 orange into a small pan and set aside to make the glaze.
  2. Put all the other ingredients for the pudding into a food processor, process them and then scrape into the buttered dish, smoothing the top.  If doing it by hand cream the butter and sugar, beat in the marmalade followed by the dry ingredients, then the eggs and finally the orange zest and juice.
  3. Put in the oven and cook for about 40 minutes, though check after 30 minutes.  When the sponge mixture has risen and a cake tester comes out clean remove from the oven and leave in the dish.
  4. Warm the glaze until melted and then paint on the top of the sponge.
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