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Retro recipe: marmalade puddings

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.
Course Dessert
Cuisine British
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 201kcal
Author Janice

Ingredients

  • 1 teaspoon baking soda or ⅛ teaspoon baking soda
  • 2 tablespoon boiling water
  • 1 tablespoon unsalted butter 15 grams, room temperature
  • 1 tablespoon granulated sugar 15 grams
  • 1 large egg lightly beaten
  • cup all-purpose flour 42 grams
  • 1 tablespoon thick marmalade plus 4 teaspoon extra to put at the bottom of each ramekin
  • 1 yolk from a large egg
  • ½ cup light brown sugar 100 grams
  • ¼ cup water 63 mL
  • 2 tablespoon unsalted butter room temperature
  • ½ teaspoon pure vanilla extract

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

For this recipe, I used Stirling Creamery unsalted butter
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Nutrition

Calories: 201kcal