Marmalade Pudding

Like Marmalade? Join my small-group 'Seafood & Spirits' Tour To Scotland - The Home of Marmalade.
Marmalade Pudding - Easy Steamed Jam Pudding

Steamed jam pudding is an old-fashioned British and Australian classic; a quick and inexpensive dessert made with pantry staples. I make marmalade puddings as I love the way the bitterness of the citrus rind contrasts with the sweet baked pudding – but this easy jam pudding recipe is a great way to use up those jars of conserves that collect in the pantry, so use whatever jam you like – or even rhubarb compote. These easy marmalade puddings are cooked in a bain marie, so they’re actually steamed as well as baked. They reheat well too, so you can prepare them ahead of time or enjoy any leftovers. Marmalade puddings are a great finish to dinner, without the need for any special shopping. See video below for another easy British-Australian sweet treat.

Serves 4

Ingredients
  • 60g (2oz) butter, plus extra for greasing
  • 50g castor sugar (1¾oz/¼ cup)
  • ⅓ cup jam or marmalade (100g/3½oz)
  • 1 egg
  • Pinch salt flakes, crushed
  • 65g self-raising flour (2⅓oz/⅓ cup)
  • ½ teaspoon baking powder
Method
  1. Preheat oven to 180°C (355°F).
  2. Butter 4 x ½-cup (125ml) heat-proof dishes.
  3. Whisk butter and sugar in the bowl of an electric mixer, scraping down the sides of the bowl a few times, until pale and fluffy.
  4. Meanwhile, divide jam between the dishes, spreading it evenly over the bases. Set aside.
  5. Add egg and salt to the butter mixture and whisk to combine well.
  6. In 2 or 3 batches, sift in combined flour and baking powder and fold it in to form a smooth batter.
  7. Divide mixture between the moulds, levelling it as much as possible.
  8. Place in a bain marie and cover tightly with foil.
  9. Bake for 15–20 minutes, until a wooden skewer inserted in the centre comes out clean.
  10. Set marmalade puddings aside in the bain marie until ready to serve (up to 30 minutes).
  11. Run a knife around the edges to loosen the puddings if necessary and turn them out onto serving plates.
  12. Serve marmalade pudding with whipped cream or ice cream – or both!
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What Other Travellers Say

Janet (Tamworth, NSW, Aus.)
Janet (Tamworth, NSW, Aus.)
Just back from the most amazing trip to Emilia-Romagna with Roberta. Not only the home of Prosciutto di Parma, Parmigiano-Reggiano & Balsamic Vinegar, but scenery to die for and more quaint and exciting restaurants and cafés than you ever imagined. And Roberta is just the person to help you discover and enjoy them! Her knowledge of the history of the region and its wonderful cuisine know no bounds and all added to the excitement of the trip. It was faultless - well organized and lots of fun!
Deb (Belconnen, ACT, Aus.)
Deb (Belconnen, ACT, Aus.)
Wow, what a tour – I learned so much! Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's recipe kits – the family are reaping the benefits now. If you're thinking of joining Roberta in future years get ready for an amazing experience.
Mark (Elizabeth Bay, NSW, Aus.)
Mark (Elizabeth Bay, NSW, Aus.)
My wife and I recently joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.
Karen (Bowral, NSW, Aus.)
Karen (Bowral, NSW, Aus.)
Our tour with Roberta through Emilia-Romagna was the highlight of the year. Good company, gorgeous palazzi and great food. What more could one ask for? Roberta's enthusiasm and knowledge made this a once in a lifetime experience through an extraordinary, diverse and very special region.
Shelley (Auckland, NZ)
Shelley (Auckland, NZ)
Roberta’s passion for Italy shone throughout an unforgettable food and wine tour. She introduced us to family-owned artisanal producers, where we experienced everything from attic-aged balsamic to small-batch wines, Parma ham and Parmigiano-Reggiano. The local guides were equally passionate, and the excellent transport and accommodation made the trip effortless. This tour captured the region’s traditions, flavours and people, and thanks to Roberta’s deep knowledge we left with wonderful memories. A truly authentic culinary adventure — highly recommended.
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