Marmalade Pudding

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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 (350°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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Andrea (Adelaide, SA, Aus)
Andrea (Adelaide, SA, Aus)
My trip to Switzerland was my second adventure with Roberta – my first was Emilia-Romagna and I’ve already booked my next one to Scotland. Roberta takes control of all the things I no longer want to decide. She plans the itinerary to such an amazing extent – the food choices and venues always showcase the region we’re in and never disappoint. The small group works extremely well, with enough downtime to do your own thing but beautifully combined with an itinerary which encompasses all the things you want to see and more.
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Belinda (Balmain, NSW, Aus)
I’ve been on three of Roberta’s food and wine tours so far and each one has been an amazing well-organised experience. From historic Rome and Pompeii to the spectacular Amalfi Coast, remarkable Venice and the charming villages of Switzerland, each tour offers something special. Then there’s the food in fabulous places where you can truly eat like a local. I highly recommend Roberta’s tours to anyone who wants to discover inspired travel through great food, wine and company. I’m already looking forward to the next one!
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Neville (St Ives, NSW, Aus)
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Di (Manly, NSW, Aus)
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Fiona (Blackheath, NSW, Aus)
Fiona (Blackheath, NSW, Aus)
Roberta creates wonderful bespoke small group tours with her incredible knowledge of food and wine and adds great accommodation and points of interest. It’s like travelling with your ‘besties’ – including one who’s done all the hard work researching and discovering the best and most interesting places to go, especially to eat and drink. Also factored in is time for you to do your own exploring and discover your own gems. I thoroughly enjoyed Roberta’s trip to the Veneto and Venice.
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Karen (Bowral, NSW, Aus)
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