Emma's Recipe: Marmalade Pudding

January is the best time of year for marmalade making with seasonal and delicious oranges. P.s. for a few weeks only Seville oranges, the sour ones from Spain for marmalade making, are in the shops right now. Try Emma's Marmalade Recipe here.

Why not use one of your precious jars of homemade marmalade to make a Marmalade Pudding. A perfect pick-me-up to enjoy with your family in the chilly winter weather.



4oz (or 125g) White sugar
4oz (or 125g) Soft butter
2 Medium eggs
Vanilla essence (optional)
185g (roughly half a jar) Marmalade
Custard or cream to serve



1. Make a standard sponge batter by beating together the white sugar with the butter.
2. Gradually add two eggs, beating, plus optional drops of vanilla essence.
3. Grease a pudding bowl and put half a pot of marmalade into the bowl.
4. Scrape the batter into the bowl on top of the marmalade.
5. Put a tin foil hat on the pudding bowl, squeezing it tight under the rim. I no longer faff about with string, and it’s always ok!
6. Place the silver-hatted pudding bowl into a capacious saucepan and pour water in carefully till it comes a couple of inches up the side of the bowl.
7. Simmer the pudding for 2 hours, being careful to top up the water bath! Don’t let it boil dry - that’s a disaster…
8. After 2 hours using oven gloves lift bowl from saucepan, remove the lid, run a knife around to loosen the pudding, clap a medium EB dish over the bowl a swiftly invert. Be careful - that marmalade is hot!

Serve with custard or cream, or both…