Marmalade Pudding Cake
by Nigella. Featured in KITCHENIntroduction
Now, this is a beauty. I don't mean flash or fancy — rather the opposite; there is something austerely handsome about its appearance, and yet gorgeously warming about its taste. But then, this laid-back Sunday-lunch pudding is what kitchen food is all about. I'm happy to leave the picture-perfect plate-decoration dessert to the professional chef and patissier. When I want to eat one, I'll go to a restaurant. That way, everyone's happy.
I don't want to be too prescriptive about this marmalade pudding cake — which has the surprisingly light texture of a steamed sponge — as it doesn't seem in the spirit of things. I love the bitter edge of a thick-shred, dark marmalade and so tend to go for a proper, glamorously auburn, tawny one here; if this is too full-on for you, choose a fine-shred marmalade, instead.
For US cup measures, use the toggle at the top of the ingredients list.
Now, this is a beauty. I don't mean flash or fancy — rather the opposite; there is something austerely handsome about its appearance, and yet gorgeously warming about its taste. But then, this laid-back Sunday-lunch pudding is what kitchen food is all about. I'm happy to leave the picture-perfect plate-decoration dessert to the professional chef and patissier. When I want to eat one, I'll go to a restaurant. That way, everyone's happy.
I don't want to be too prescriptive about this marmalade pudding cake — which has the surprisingly light texture of a steamed sponge — as it doesn't seem in the spirit of things. I love the bitter edge of a thick-shred, dark marmalade and so tend to go for a proper, glamorously auburn, tawny one here; if this is too full-on for you, choose a fine-shred marmalade, instead.
For US cup measures, use the toggle at the top of the ingredients list.
(UK only)
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Ingredients
Yields: 6-8 servings
- 250 grams soft unsalted butter (plus some for greasing)
- 75 grams caster sugar
- 75 grams light brown muscovado sugar
- 225 grams marmalade (75g of which for the glaze)
- 225 grams plain flour
- ½ teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 4 large eggs
- zest and juice of 1 orange ( reserve juice of ½ orange for glaze)
- 2 sticks soft unsalted butter (plus some for greasing)
- ⅓ cup superfine sugar
- ⅓ cup light brown sugar
- ⅔ cup marmalade (75g of which for the glaze)
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 4 large eggs
- zest and juice of 1 orange ( reserve juice of ½ orange for glaze)
Method
- Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F and butter a 24cm / 8inch square ovenproof dish. Put the 75g marmalade and juice of ½ orange into a small pan and set aside to make a 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, smoothing the top. If you’re not using a processor, cream the butter and both sugars by hand or in a freestanding mixer, beat in the marmalade followed by the dry ingredients, then the eggs and finally the orange zest and juice.
- Put in the oven and cook for about 40 minutes — though give a first check after ½ hour — by which time the sponge mixture will have risen and a cake tester will come out cleanish. Remove from the oven and leave in the dish.
- Warm the glaze mixture in the pan until melted together, then paint the top of the sponge, letting the chunks or slivers of peel be your sole, unglinting decoration on top of the mutely gleaming pudding-cake. Know that this sponge will keep its orange-scented warmth for quite a while once out of the oven, so you could make it before you sit down for the main course.
- Use a large spoon or cake slice (or both) to serve, and put a jug of custard or cream on the table to eat with.
- Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F and butter a 24cm / 8inch square ovenproof dish. Put the 75g marmalade and juice of ½ orange into a small pan and set aside to make a 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, smoothing the top. If you’re not using a processor, cream the butter and both sugars by hand or in a freestanding mixer, beat in the marmalade followed by the dry ingredients, then the eggs and finally the orange zest and juice.
- Put in the oven and cook for about 40 minutes — though give a first check after ½ hour — by which time the sponge mixture will have risen and a cake tester will come out cleanish. Remove from the oven and leave in the dish.
- Warm the glaze mixture in the pan until melted together, then paint the top of the sponge, letting the chunks or slivers of peel be your sole, unglinting decoration on top of the mutely gleaming pudding-cake. Know that this sponge will keep its orange-scented warmth for quite a while once out of the oven, so you could make it before you sit down for the main course.
- Use a large spoon or cake slice (or both) to serve, and put a jug of custard or cream on the table to eat with.
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Show more commentsFabulous! I used a finer cut marmalade and gluten free flour but otherwise followed the recipe as written. It was gorgeous and much lighter than expected! It is a doddle in the food processor so I will definitely make it again. I also like the thought of using ginger preserves as mentioned in one of the comments!
Paddington Bear would be proud of you, Nigella!
This pudding is absolutely delicious. Just the thing for an Autumn Sunday lunch. Thank you.
I need this today for my husband and I and it turned out absolutely divine! It was light moist and deliciously marmelized with my chosen rather thick orange marmalade which Just happened to have lots of orange peel included! I will definitely make this one again as it was incredibly simple to make along with my dinner, lovely for a Wednesday night. Thank you so much Nigella, for a beautiful recipe, This is the reason why I use my moms cherished dessert plates for your very very special recipes! very grateful to have found you!
The older this gets the better it tastes to me. So moreish.
"Your recipes are wonderful! What I enjoy a lot too is your elegant,witty prose style and your no nonsense approach to cooking. You are now my 'go to' recipe source. Thank you"
I.V.P March 2018
I don't like marmalade much but a few jars of bitter orange bowl Maman always end up in my cupboards. This is one of those "straight in the repertoire" recipes. A couple of minutes whizzing up, some store cupboard ingredients.. and a really satisfying, surprisingly light and moist dessert. I think it could be easily changed or adapted to different flavours too. Absolute genius. I think next time I may infuse it with a bit of rosemary.
My whole family really enjoyed this cake. It was delicious and the perfect way to use up my slightly over-cooked marmalade. Great winter comfort food.
Exchange the marmalade for raspberry jam for the glaze, they go well together.
This is amazing and could not be easier. Just like a steamed pudding but much less hassle. Definitely one for the repertoire. My husband adored it. I make lots of Nigella dishes and they never fail. Thank you!
Perfect New Year weekend treat- the orange and marmalade is the calm after a storm of overindulgence over Christmas. Also just the stuff for a slightly dull headed cook post New Year's Eve- uncomplicated, practically fail proof.
Made this yesterday and I was surprised at just how deliciously light it is! Not overpoweringly orangey either (I'm not a big marmalade fan). Like another reviewer I found I had to bake it for longer - about 55 minutes - with foil on top for the last 20 minutes or so. Will definitely make this again!