Why You’ll Love Easy Marmalade Steamed Sponge Pudding Recipe
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The citrusy marmalade adds an irresistible depth of flavour and a sticky, caramelised layer that makes this pudding feel indulgent and warming.
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Steaming gives the sponge a wonderfully tender texture, unlike a typical baked cake.
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It’s straightforward to prepare (just a little planning required for steaming), making it ideal for a special dessert without being overly complicated.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
140 g unsalted butter, softened, plus extra for greasing
3 tablespoons marmalade, divided
2 tablespoons golden syrup
2 tablespoons finely grated orange zest (about 1 orange)
140 g superfine sugar
3 large eggs, lightly beaten
70 g self-raising flour
2 teaspoons baking powder
2 teaspoons whole milk
Directions
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Lightly butter a 1.2-litre pudding basin.
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Mix 1 tablespoon of the marmalade with the golden syrup and orange zest, and spread this mixture over the bottom of the pudding basin.
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Cream together the softened butter and sugar until soft and light. While the mixer is running, add the beaten eggs a little at a time, making sure each addition is fully incorporated.
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Sift in the flour and baking powder, then fold them alternately with the milk and the remaining marmalade until you have a smooth batter. Handle gently to retain air.
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Spoon the batter into the prepared pudding basin. Cover the basin with a pleated buttered sheet of greaseproof paper (buttered side down), then a pleated sheet of foil. Secure tightly with string under the rim of the basin.
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Stand the basin on a trivet or an upturned small heatproof plate in a large saucepan. Pour in enough boiling water to come halfway up the side of the basin. Bring to a steady simmer. Cover with a tight-fitting lid and steam for about 1½ hours, checking the water level every 30 minutes and topping up with boiling water as needed.
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To check if it’s done, unwrap and insert a skewer into the sponge—if it comes out clean, the pudding is ready. Unmould the hot pudding onto a warm serving plate and serve immediately with cream or custard.
Servings and timing
Serves: 6
Preparation time: 20 minutes
Cooking time: 90 minutes
Total time: 1 hour 50 minutes
Variations
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Swap orange zest for lemon zest for a tangier flavour.
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Use part marmalade, part jam (like apricot or bitter orange) for a fruity twist.
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Add a teaspoon of ground ginger or mixed spice for a seasonal spiced version.
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Serve with caramel sauce or whisky custard for added richness.
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Make individual portions using ramekins; reduce steaming time accordingly.
Storage/Reheating
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Store leftovers in the refrigerator for up to 3 days.
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To reheat, place the pudding back in its basin, cover, and steam for 15–20 minutes.
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Microwave individual servings if needed, though steaming preserves texture better.
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The sticky marmalade top is best when freshly unmoulded.
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You can freeze the cooled pudding for up to 1 month. Thaw overnight in the fridge and reheat by steaming.
FAQs
What type of marmalade should I use?
Use a quality marmalade, store-bought or homemade, with bits of peel for texture and a rich citrus flavour.
Can I bake this pudding instead of steaming?
Baking is possible but not recommended, as steaming gives the sponge its signature moist and tender texture.
Do I have to cover the basin with paper and foil?
Yes, the double covering helps trap steam and ensures the pudding cooks evenly and stays moist.
What size pudding basin should I use?
A 1.2-litre basin is ideal to allow the sponge to rise and cook thoroughly without overflowing.
Can I make this in advance?
Yes. Assemble and refrigerate before steaming, then steam when ready to serve. Bring to room temperature first for best results.
What should I serve it with?
Traditional pairings include custard, cream, or ice cream. The cool contrast complements the warm, sticky pudding beautifully.
Can I freeze leftovers?
Yes, wrap the cooled pudding tightly and freeze for up to one month. Thaw in the fridge and reheat by steaming.
How do I know the water level while steaming is sufficient?
It should come halfway up the basin. Check every 30 minutes and top up with boiling water as needed.
What happens if the pudding is over-steamed?
Over-steaming can result in a dense or soggy sponge. Keep the heat steady and avoid letting the pan boil dry.
Can I make individual servings?
Yes. Use ramekins or small heatproof bowls and reduce the steaming time to 30–45 minutes depending on size.
Conclusion
This marmalade steamed sponge pudding is the perfect fusion of nostalgia and comfort. With its soft, moist texture and tangy-sweet top, it’s a dessert that brings warmth and satisfaction to the table. Simple to make and endlessly adaptable, it’s sure to become a treasured favourite for cosy evenings or special occasions.
Easy Marmalade Steamed Sponge Pudding
A traditional British dessert, this marmalade steamed sponge pudding is rich, moist, and bursting with citrus flavor. It’s perfect for cold evenings and pairs wonderfully with custard or cream.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4 to 6 servings
- Category: Dessert
- Method: Steaming
- Cuisine: British
- Diet: Vegetarian
Ingredients
- 3 tablespoons golden syrup or thick-cut marmalade (plus more for topping)
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 cup (120g) self-rising flour
- 1 to 2 tablespoons milk
- Zest of 1 orange (optional, for added citrus flavor)
Instructions
- Grease a 1.2-liter (2-pint) pudding basin or heatproof bowl and place a tablespoon of golden syrup or marmalade in the bottom.
- Cream the butter and sugar together in a mixing bowl until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Fold in the flour gently using a metal spoon or spatula.
- Add enough milk to create a soft dropping consistency. Stir in orange zest if using.
- Spoon the mixture into the prepared basin, leveling the top.
- Cover the basin with a pleated piece of parchment paper and foil, securing tightly with string.
- Place the basin in a large saucepan and pour in boiling water to halfway up the sides of the basin.
- Cover the pan with a lid and steam for 1 hour 30 minutes, checking water level occasionally and topping up as needed.
- Once done, carefully remove the pudding, let it rest for a few minutes, then invert onto a plate. Top with extra marmalade or syrup if desired.
Notes
- Use thick-cut marmalade for a more intense citrus flavor.
- Ensure the steaming water doesn’t run dry—check regularly.
- This dessert pairs perfectly with custard, cream, or ice cream.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 32g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
