🇬🇧 United Kingdom · Dessert
Classic Steamed Marmalade Pudding
By eatmundo · July 6, 2026
A delightfully comforting steamed pudding, rich with the citrusy tang of orange marmalade swirled through a light, buttery sponge. Served traditionally with a spoonful of hot custard, it’s a true taste of British nostalgia.
Ingredients
check them off as you prepareHow to Make It
- 1
First, generously butter a 1.2-liter (2-pint) pudding basin and line the base with a disc of baking parchment. Spoon 3 tablespoons of thick-cut orange marmalade into the bottom of the basin, spreading it evenly. This will form the lovely sticky topping.
- 2
In a large mixing bowl, cream together 150g of softened butter and 150g of caster sugar until the mixture is pale and fluffy. Use an electric mixer for about 3-4 minutes to incorporate plenty of air.
- 3
Gradually beat in 2 large eggs, one at a time, adding a spoonful of 225g self-raising flour with each egg to prevent curdling. Once fully incorporated, fold in the remaining flour along with 1 teaspoon of baking powder and a pinch of salt.
- 4
Gently stir in 2 tablespoons of warm milk and another 2 tablespoons of thick-cut orange marmalade into the batter. Mix just until combined; you don't want to overmix, as this can lead to a tough pudding.
- 5
Carefully spoon the pudding batter over the marmalade in the prepared basin, smoothing the top. Cover the basin with a double layer of baking parchment and then a layer of foil, tying it securely under the rim with string. Ensure enough slack in the foil/parchment for the pudding to rise.
- 6
Place the covered pudding basin into a large saucepan with a tight-fitting lid. Pour boiling water into the saucepan until it comes halfway up the sides of the basin. Bring the water back to a gentle simmer, then cover and steam for 1 hour 45 minutes to 2 hours. Keep an eye on the water level and top up with more boiling water if needed.
- 7
The pudding is ready when a skewer inserted into the centre comes out clean. Carefully remove the basin from the saucepan, untie the string, and remove the foil and parchment. Let it stand for 5 minutes before inverting it onto a serving plate. Serve warm with hot custard or cream.
Frequently Asked Questions
Which type of marmalade is best suited for this pudding?+
Use a good quality, thick-cut Seville orange marmalade for the best balance of bitterness and sweetness, providing lovely citrus notes and texture. Avoid thin-cut varieties as they might get lost in the pudding.
How do I know when the Classic Steamed Marmalade Pudding is perfectly cooked, and how long does it typically take?+
The pudding is done when a skewer inserted into the center comes out clean. Typically, it takes about 1.5 to 2 hours of steaming, depending on the size of your pudding basin.
How can I prevent my steamed marmalade pudding from becoming soggy?+
To prevent sogginess, ensure your pudding basin is well-greased and covered tightly with greased foil and parchment paper before steaming. Also, maintain the water level in your steamer so it doesn't reach more than halfway up the basin.
Can I substitute the breadcrumbs in this recipe, and if so, with what?+
While traditional, if you don't have fresh breadcrumbs, you can use fine dried breadcrumbs or substitute with an equal amount of ground almonds for a slightly denser texture and nutty flavor.
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