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

Preheat oven to 165C. Use butter or canola spray to grease six 125ml ramekins. Place one heaped tablespoon of marmalade into the bottom of each ramekin.

Melt 85g of the butter in a small saucepan over low heat. Place aside and allow to cool.

Sift flour into a large mixing bowl. Add sugar, orange zest and ground Jamaican all spice pepper, whisk to combine. In small bowl, mix the beaten egg, milk, melted butter and vanilla bean paste. Make a well in the centre of the dry ingredients, pour the wet ingredients into the well, then gently fold until combined and no pockets of dry flour are left.

Divide the mixture into the prepared ramekins and place all six onto a baking tray. Bake for 30-40 minutes. The tops should be firm and spring back when lightly pressed. Allow to cool slightly while you make the brown butter orange sauce.

Melt the remaining 100g butter in a saucepan over medium-high heat and continue to cook, swirling frequently. The butter will foam and crackle as it cooks, then begin to brown. When it smells nutty, remove the pan from the heat and stir in two heaped tablespoons of marmalade and the juice of the orange.

Run a knife along the inner rim of the ramekins to loosen the sponge and turn the puddings out into individual bowls. Spoon the warm brown butter orange sauce on top and serve with thin cream or crème anglaise.

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