Marmalade Puddings

5 from 1 vote

These are lovely little steamed puddings, dark and spongy, and served with a generous drizzling of caramel sauce. If you make this recipe with a full teaspoon of baking soda, you will make dark cakes, with a deep flavour reminiscent of gingerbread. With just ⅛ teaspoon of baking soda, the cakes will have a lighter colour with a more citrus flavour.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: British

Servings:

Calories: 273kcal

Author: Janice Lawandi

Ingredients

5 mL baking soda or ⅛ teaspoon baking soda (see notes below)
30 mL boiling water
15 grams unsalted butter 1room temperature
15 grams granulated sugar
1 large egg(s) lightly beaten
42 grams bleached all-purpose flour
15 mL orange marmalade plus 20 mL (4 tsp) extra to put at the bottom of each ramekin
1 large egg yolk(s)
100 grams light brown sugar
60 mL water
30 grams unsalted butter room temperature
2.5 mL pure vanilla extract

Metric - US

Instructions

Grease four ramekins. Line the bottom of each with a round of parchment
First prepare the pudding batter. Stir together the baking soda with the boiling water. Let cool.
Meanwhile, cream the butter and the granulated sugar. Then add the egg. I used a hand blender for these steps.
Stir in the flour, 1 tablespoon marmalade, and the dissolved baking soda mixture.
Place 1 teaspoon of marmalade at the bottom of each prepared ramekin, then divide the pudding batter evenly among the ramekins.
Cover each ramekin with a large square of greased parchment and a large square of foil. Wrap tightly and secure with twine.
Place the four ramekins in a large pot lined with a metal rack (or something to elevate off the bottom of the pan—I used a bunch of jar lids)
Fill pot with boiling water (hot water is okay too) until it reaches half way up the ramekins. Cover the pot with a lid. Steam the puddings for one hour on the stove (check that there is sufficient water every 20 minutes or so).
Meanwhile, prepare the quick caramel sauce by whisking together the yolk, brown sugar, water, and butter in a small saucepan. Heat on medium heat until the mixture comes to a boil, whisking constantly. Let the mixture boil for a full minute, then immediately strain it into a bowl.
Stir in the vanilla.
When the puddings are steamed. Remove the ramekins from the water bath using tongs. Let sit for about 5–10 minutes, then unwrap and run a knife along the edge to loosen the cakes. Invert the puddings on serving plates. Drizzle the quick caramel generously over each of the puddings.

Notes

Baking soda quantity: I tested this recipe as written in my grandmother's cards with 5 mL (1 tsp) baking soda, resulting in a very dark cake tasting almost like gingerbread and again with 0.625 mL (⅛ tsp) baking soda, resulting in a much lighter cake with a more pronounced orange flavour. Both versions work. My mother prefers the dark cake with more baking soda, I prefer the lighter version.

Nutrition