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Marmalade Pudding Cake

by . Featured in KITCHEN
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Introduction

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.

Marmalade Pudding Cake
Photo by Lis Parsons
Ocado

(UK only)

Please note that we’ve now introduced a shopping feature with our friends at Ocado so that you can get your ingredients delivered direct to your door, if Ocado serves your area - check at ocado.com/postcode. We hope that this will make shopping for Nigella’s recipe ingredients easier. For any queries related to your Ocado shop, head to ocado.com/customercare.

Ingredients

Yields: 6-8 servings

Metric Cups
  • 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)

Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.

Feel free to use the “swap” feature and adjust brands and quantities as needed.

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Tell us what you think

What 17 Others have said

  • Fabulous! 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!

    Posted by SusieMc on 13th March 2022
  • Paddington Bear would be proud of you, Nigella!

    Posted by Couchers on 28th January 2021
  • This pudding is absolutely delicious. Just the thing for an Autumn Sunday lunch. Thank you.

    Posted by Maryrose54 on 25th October 2020
  • 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!

    Posted by LadyJML on 10th January 2019
  • The older this gets the better it tastes to me. So moreish.

    Posted by darth baker on 31st May 2018
  • "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

    Posted by Irena p on 7th 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.

    Posted by quiglz on 25th May 2017
  • 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.

    Posted by sgill on 23rd August 2016
  • Exchange the marmalade for raspberry jam for the glaze, they go well together.

    Posted by Nikkichan on 4th May 2016
  • 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!

    Posted by romytennis on 1st September 2015
  • 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.

    Posted by Mrs. Smits on 4th January 2015
  • 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!

    Posted by MrsMojito on 12th October 2014
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