Best Marmalade Pudding Recipes

MARMALADE & WHISKY BREAD & BUTTER PUDDING

Steps:

• Butter each piece of bread on both sides, then spread 4 with the 1 tbsp marmalade each. Pop the remaining bread on top to make 4 marmalade sandwiches. Cut into triangles and nestle in rows in a large baking dish. Heat oven to 160C/140C fan/gas 3.
• Beat the milk, cream, eggs, vanilla, sugar and whisky together, then pour over the bread. Leave to soak for 30 mins.
• Dot the remaining marmalade all over the top of the pud and dust with the icing sugar. Bake for 45 mins-1 hr or until puffy and starting to caramelise where the bread breaks out of the custard. Serve hot or warm.

STICKY MARMALADE PUDDING

Steps:

• Grease the base and sides of a 1.4 litre pudding basin, then line base with greaseproof paper. Spoon the marmalade into the base.
• Discard any pips, put orange in a food processor, then process until finely chopped. Place in a bowl, set aside.
• Put butter, sugar, eggs, flour, bicarbonate of soda and ginger in the food processor and process until smooth and creamy. Mix in the chopped orange.
• Spoon mixture into the prepared basin. Cover with a double thickness of greaseproof paper, securing with string. Tightly cover with foil. Put in a steamer over a pan of boiling water or rest on an upturned plate in a large pan, then pour boiling water around the basin to half fill the pan. Cover and steam for 2 hrs, topping up with water when necessary.
• Meanwhile, make the sauce. Melt the butter in a small pan, add the marmalade, hazelnuts and syrup, then gently heat through for 2 mins.
• remove the foil and paper and turn the pudding onto a serving plate. Spoon the sauce over the pudding and serve hot with clotted cream or crème fraîche.

ORANGE MARMALADE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees. Cut the crusts off the bread and cut into 1/2-inch slices. In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes. In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean.
• In the bottom of a baking dish, place a layer of bread slices. Pour half the custard over the slices and let soak 15 minutes. Meanwhile lay the other half of the slices in another pan. Pour the remaining custard over the bread to soak it. Spread the marmalade over the soaked bread in the baking dish then cover it with the other soaked bread slices.
• Arrange the pudding in a hot water bath. Bake until just set and very light golden brown on top, about 30 to 35 minutes. Dust with confectioners' sugar and broil until sugar is slightly caramelized. Serve warm or chilled.

NIGELLA'S MARMALADE PUDDING CAKE

Steps:

• Preheat oven to 350 degrees farenheit. Butter ovenproof dish. (1x24 cm pyrex glass dish).
• Put the 6 tablespoons marmalade and the 1/2 an orange's aside in a pan to make the glaze later.
• Put all the other ingredients for the pudding batter into a food processor, process them and then pour and scrape the batter into the buttered dish. smotthing the top.
• Put in the oven and bake 40 minutes check to see how the cake is doing after 30 mins though. when done take out of oven and leave to cool.
• Warm the glaze mix on stove until melted together, then paint the top of the sponge.

ORANGE PUDDING CAKES WITH MARMALADE DRIZZLE

Steps:

• Spray eight 6-ounce ovenproof custard cups (such as Pyrex) with vegetable cooking spray. Set them in two 9-inch round or square baking pans. Bring 1 1/2 quarts of water to boil in a tea kettle. Heat oven to 325 degrees.
• Whisk butter, 1/2 cup sugar and zest until smooth. Whisk in egg yolks, then flour, until smooth. Next whisk in 1/4 cup orange juice and 2 Tbs. lemon juice, then the milk, to form a thin batter.
• In a separate bowl, beat egg whites with a hand mixer until foamy. Gradually add remaining 1/4 cup sugar, until the whites are stiff enough to hold a peak. Gently fold the whites into the batter until just smooth.
• Pour batter into each custard cup. Place pans on oven rack, then carefully pour hot water into each pan, being sure to avoid getting any water on the cakes. Bake until tops are golden brown and spring back to the touch, about 25 to 35 minutes. Remove pans from oven; let custard cups stand in the water until just warm. Place a dessert plate over each custard cup; invert cake onto plate. Mix marmalade, liqueur and remaining 2 Tbs. lemon juice. Spoon sauce over cakes.

MARMALADE AND WHISKEY BREAD AND BUTTER PUDDING

Steps:

• Butter each piece of bread on both sides, the spread four with one tablespoon of marmalade each.
• Pop the remaining bread on top to made 4 marmalade sandwiches.
• Cut into triangles and nestle in rows in a large baking dish.
• Heat the oven to 350 degrees F.
• Beat the milk, cream, eggs, vanilla, sugar and whiskey together, then pour over the bread.
• Leave to soak for 30 minutes.
• Dot the remaining marmalade all over the top of the pudding and dust with the icing sugar.
• Bake for 45 minutes to 1 hour or until puffy and starting to caramelize when the bread breaks out of the custard.
• Serve hot or warm.

APRICOT-LEMON STEAMED PUDDING WITH KUMQUAT MARMALADE

Steps:

• Slice kumquats into 1/4-inch-thick pieces; remove seeds. Combine kumquats and granulated sugar in medium saucepan. Cook slowly over low heat, stirring often with wooden spoon, until kumquats start to release their juices, 10 to 15 minutes. Continue to cook over low heat, stirring often, until kumquats have softened and liquid has thickened slightly, 25 to 35 minutes. Transfer to small bowl.
• Combine apricots, brandy, 1/2 cup water, ginger, and zest of 1 lemon in medium saucepan. Cover; bring to boil over medium-high heat. Reduce to simmer, and cook until almost all liquid has evaporated, 15 to 20 minutes. Remove ginger; discard. Transfer to food processor; puree until smooth; set aside.
• Butter an 8-to-10-cup pudding mold and a circle of parchment paper that is 4 inches wider in diameter than the mold.
• In electric mixer, cream butter and brown sugar on medium speed until lightened, 1 to 2 minutes. Beat in eggs, one at time, until incorporated, 1 to 2 minutes with each addition. Add vanilla and remaining zest. Slowly beat in apricot puree. Sift flour, baking powder, and salt; add to apricot mixture in two additions, alternating with milk.
• Spoon about 3/4 cup kumquat marmalade into mold, arranging kumquats around sides of mold to follow pattern if there is one; reserve remaining marmalade. Pour in batter. Tap mold sharply down on counter to distribute batter evenly. Cover with parchment, and secure with rubber band; cover with foil. Place lid over foil onto mold. Place rack in stockpot, and set mold, lid side up, on rack. Pour in boiling water to halfway up side of mold. Cover, and bring to boil over high heat. Reduce to medium low, and steam 2 hours and 20 minutes. Remove; let sit 15 minutes. Uncover, invert mold onto a serving plate, and garnish with sliced kumquats, if desired. Serve pudding warm or at room temperature with dollop of creme fraiche or double cream and reserved marmalade on the side.

PADDINGTON BREAD PUDDING WITH MARMALADE

Steps:

• 1. Preheat the oven to 350 degrees. With the 3 Tablespoons cold butter, butter a 9 x 13-inch or baking dish and sprinkle bottom with 2 Tablespoons of the sugar. Set aside.
• 2. In a large bowl, whisk by hand the eggs and yolks. Add 3/4 cup of the sugar and continue to whisk until thoroughly combined. Add the orange juice concentrate, half and half, 1 cup of the heavy cream, 3 Tablespoons of the orange liqueur, orange and lemon zest, vanilla and salt. Whisk 1 minute.
• 3. Lay the bread slices on a flat surface and butter one side of 4 of them with ¼ cup of the butter. Spread half the jar of the marmalade on the other 4 slices of bread. Place the buttered bread slices on top of the marmalade slices, with the butter and marmalade on facing the inside, just like making Paddington himself 4 of his favorite marmalade sandwiches!
• 4. Cut each sandwich into large 2-inch cubes and place half the cubes into the prepared pan. Pour half of the egg mixture over the bread cubes in the baking dish, allowing it to soak in for 15 minutes.
• 5. With half of the remaining marmalade, drop 4 spoonfuls on top of the soaked bread cubes and top with the remaining bread cubes. Pour the other half of the egg mixture over the top, allowing it to soak in 15 more minutes. Drop the remaining marmalade over the top and swirl in with a knife gently. Sprinkle the remaining granulated sugar over the top.
• 6. Bake for 45 minutes, or until a knife inserted in the middle comes out clean. Let the bread pudding cool for 10-15 minutes before glazing.
• 7. To make the glaze, in a small saucepan melt the remaining 4 Tablespoons butter on medium high heat. Remove from heat and add powdered sugar, the remaining 2 Tablespoons orange liqueur and remaining ½ cup heavy cream. Whisk until smooth. Drizzle glaze over the top of the bread pudding and serve. Cover any leftovers with plastic wrap and store in the refrigerator.

MARMALADE PUDDING CAKES

Steps:

• In a small bowl, beat butter and 1/2 cup sugar until crumbly. Beat in flour and egg yolks until smooth. Gradually beat in the milk, orange juice, 2 tablespoons lemon juice and orange zest. , In another small bowl, beat egg whites on high speed until soft peaks form. Add the remaining sugar; beat until stiff peaks form. Gently fold into orange mixture. , Pour into eight 6-oz. custard cups thoroughly coated with cooking spray. Place the cups in two 13x9-in. baking pans; add 1 in. of boiling water to pans., Bake at 325° for 25-30 minutes or until a knife inserted in the center comes out clean and tops are golden brown. Run a knife around the edges; carefully invert cakes onto dessert plates. , Combine marmalade and remaining lemon juice; drizzle over warm cakes.

ORANGE MARMALADE BREAD AND BUTTER PUDDING

Steps:

• Cube bread and place into a large bowl. Drizzle with melted butter and toss to coat. Drop the marmalade in by spoonfuls and toss to coat/combine. Set aside while you make the custard.
• For the custard, combine all the custard ingredients in a medium bowl and whisk well to combine.
• Pour custard over bread cubes and toss well. Allow mixture to soak for 30 minutes.
• Preheat oven to 350F (not fan-assisted).
• Once bread has soaked, spoon mixture into individual ramekins or one large baking dish. Pour any custard liquid left in the bowl into the ramekins, if it will fit. *If ramekins are super-full, you may wish to bake on top of a baking sheet.
• Bake in preheated oven for 45-60 minutes, or until they they test set. Test by inserting a knife into the centre of the pudding. It should come out clean.
• Serve warm or at room temperature, dusted with icing/confectioners/ sugar. Refrigerate any leftovers for up to 2 days.

CHOCOLATE & MARMALADE STEAMED PUDDING WITH MARMALADE CREAM

Steps:

• Butter a 1.2-litre pudding basin and put a circle of buttered baking parchment in the base.
• Sift together the cocoa, flour, bicarb, baking powder and a pinch of salt. Beat the butter and sugar together in an electric mixer until pale and fluffy, then add the orange zest. Gradually add the eggs, a little at a time, beating well after each addition. Stir in the marmalade. Fold in the sifted ingredients followed by the dark chocolate chunks. Scrape the batter into the prepared pudding basin.
• Put a piece of baking parchment on top of a sheet of foil (both should be large enough to cover the basin and overhang the edges). Fold a pleat along the middle, then place this, parchment side down, onto the pudding. The pleat should run across the centre. Tie to the basin firmly with string, using it to make a handle. Trim off the excess parchment and foil.
• Put the pudding in a large saucepan on a trivet or upturned saucer. Add enough boiling water to come one-third of the way up the sides of the basin. Bring the water to the boil, turn down to a simmer, cover the pan and steam the pudding for 2 hrs-2 hrs 15 mins. Keep topping up with hot water.
• Lift the pudding out of the pan, leave to sit for 10 mins, then run a knife between the basin and the edge of the pudding. Invert onto a plate - the pudding should slide out. Remove the parchment.
• Whip the cream and icing sugar to soft peaks, then stir in the marmalade. Serve the pudding with a dollop of the cream and some marmalade on top.

MARMALADE-GLAZED CROISSANT PUDDING

Steps:

• Tear the croissants into smalll chuncks and place in a baking dish.
• Over medium heat, warm the milk and cream together. When at about room temperature, start to stir in the sugar. when it is dissolved, take the pan off the heat.
• Whisk the eggs in a separate bowl. Slowly pour into the milk mixture, stirring constantly.
• Pour the egg/milk mixture over the croissants. Sprinkle the optional extras over, if using, and set aside to soak for 10 minutes.
• Bake at 170 degrees in a water bath for 50 minutes or until the custard is set and the top is golden. Warm the marmalade in the microwave for 20 seconds or until it is liquid enough to spread. Spread over top of pudding to glaze. Serve with scoops of vanilla icecream.

WHITE CHOCOLATE AND CARDAMOM RICE PUDDING WITH MARMALADE AND COINTREAU SAUCE

Steps:

• Place the rice and sugar into a medium saucepan, then pour in the milk and half-and-half. Add the cardamom powder.
• Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until the rice is swollen and tender. Add a little hot water if it's looking a little dry.
• Remove from the heat and stir in the grated white chocolate. Cover the pan and set aside.
• To make the sauce, combine the marmalade with the Cointreau and heat gently in a pan.
• Divide the rice pudding between four bowls and drizzle with the sauce.
• Serve decorated with a few shavings of white chocolate, if desired.

MARMALADE PUDDING

Steps:

• Preheat the oven to 350. Using a pastry brush, coat the bottom and sides of a loaf pan with 1 tbsp of the softened butter. Sift the flour, baking powder, cinnamon, and salt into a small bowl and set aside.
• In a large bowl, cream the remaining 4 tbsp of butter and sugar together. Add the eggs and mix well. Add the flour mixture, orange peel, vanilla, milk and water and stir until the batter is smooth.
• Stirring constantly, melt the marmalade over low heat in a small pan; then pour it into the loaf pan. Pour in the batter, and bake in the middle of the oven for 40 to 50 minutes, or until a toothpick comes out clean.
• Cool the pudding in the pan for 10 minutes. Run a knife along the outside edge of the pan and invert onto a serving platter. Serve warm.

MARMALADE PUDDING CAKES

Steps:

• In a small bowl, beat butter and 1/2 cup sugar until crumbly. Beat in flour and egg yolks until smooth. Gradually beat in the milk, orange juice, 2 tablespoons lemon juice and orange peel. In another small bowl, beat egg whites on high speed until soft peaks form. Add the remaining sugar; beat until stiff peaks form. Gently fold into orange mixture.
• Pour into eight 6-oz. custard cups thoroughly coated with cooking spray. Place the cups in two 13-in. x 9-in. baking pans; add 1 in. of boiling water to pans. Bake at 325° for 25-30 minutes or until a knife inserted near the center comes out clean and tops are golden brown. Run a knife around the edges; carefully invert cakes onto dessert plates.
• Combine marmalade and remaining lemon juice; drizzle over warm cakes.