Recipe: Sticky Orange Marmalade Puddings

Recipe: Sticky Orange Marmalade Puddings

10m prep | 20m cook

Last updated

A sticky pudding is a surefire way to elicit nostalgia and delight just by mentioning it. Presenting these adorable individual upside-down puddings, glowing amber, and glistening with orange marmalade, flecked with vanilla bean seeds and gently aromatic from the Jamaican allspice pepper, will satisfy any appetite for a warm and cosy dessert but also banish any presumptions along the lines of “Please, not another sticky date pudding!”. (Look, it's a classic, but you can have too much of a good thing.)

This pudding is wonderfully uncomplicated – the batter quickly coming together without the need for machinery and the brown butter orange sauce can be made ahead of time then warmed before serving – the most labour-intensive part will be opening the jar of marmalade. Just make sure you use a good quality preserve! We’ve used our three-orange marmalade, hand-made in Australia from seasonally picked navel, blood and Seville oranges with no nasty additives to interrupt the clean and bright citrus flavour. 

Ingredients (Serves 6)

  • 100g three-orange marmalade
  • 125g self-raising flour, sifted
  • 110g caster sugar
  • 1 orange, zested and juiced
  • 1/2 tsp Jamaican all spice pepper, ground
  • 185g unsalted butter
  • 1 egg, lightly beaten
  • 100ml milk
  • 1 tsp vanilla bean paste

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