Marmalade Pudding Cakes Recipes

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MARMALADE CAKE



Marmalade cake image

This sticky orange cake is a joy, and it's simple to make. Even better, it contains mostly pantry ingredients, so is pretty cheap to make.

Provided by Ginny Rolfe

Categories     Desserts     Jamie Magazine     Fruit     Easter treats     Baking     Puddings & desserts

Time 1h10m

Yield 10

Number Of Ingredients 8

200 g unsalted butter (at room temperature), plus extra for greasing
4 small oranges
4 tablespoons demerara sugar
200 g golden caster sugar
6 heaped tablespoons fine-cut marmalade
4 large free-range eggs
200 g self-raising flour
50 g ground almonds

Steps:

  • Preheat the oven to 180ºC/gas 4. Grease the base and sides of a 23cm loose-bottomed cake tin.
  • Thinly slice 2 of the oranges. Sprinkle the base of the cake tin with demerara sugar, then arrange the orange slices over the base in a slightly overlapping layer.
  • Cream the butter and caster sugar until pale and fluffy, then beat in 3 heaped tablespoons of marmalade, followed by the eggs.
  • Fold in the flour, ground almonds and a pinch of sea salt. Finely grate in the zest from the remaining oranges, and squeeze in all the juice and fold through.
  • Carefully pour the cake batter into the tin. Place in the oven and bake for about 50 minutes, or until golden and firm to touch.
  • Remove from the oven and allow to stand for a few minutes. Very carefully, while it's still slightly warm, turn out the cake onto a serving plate.
  • Prick holes in the cake with a skewer. Make a glaze by warming the rest of the marmalade in a pan with a little water. Spoon this over the cake.
  • Serve warm or at room temperature with yoghurt, cream or ice cream.

Nutrition Facts : Calories 470 calories, Fat 24.5 g fat, SaturatedFat 12.9 g saturated fat, Protein 6.7 g protein, Carbohydrate 6.7 g carbohydrate, Sugar 54.5 g sugar, Sodium 0 g salt, Fiber 0 g fibre

ORANGE PUDDING CAKES WITH MARMALADE DRIZZLE



Orange Pudding Cakes With Marmalade Drizzle image

For a light, elegant dessert, your guests will love Orange Pudding Cakes. Just measure the ingredients early in the day. As the roast rests, whip up the cakes; let them bake during dinner, and serve warm.

Provided by Ben S.

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Orange Liqueur

Yield 8

Number Of Ingredients 10

2 tablespoons very soft butter
¾ cup sugar, divided
1 ½ teaspoons finely grated orange zest
¼ cup juice from a large orange
4 eggs, separated
¼ cup instant flour (Wondra)
4 tablespoons fresh lemon juice, divided
1 cup milk
6 tablespoons orange marmalade
2 tablespoons orange-flavored liqueur

Steps:

  • Spray eight 6-ounce ovenproof custard cups (such as Pyrex) with vegetable cooking spray. Set them in two 9-inch round or square baking pans. Bring 1 1/2 quarts of water to boil in a tea kettle. Heat oven to 325 degrees.
  • Whisk butter, 1/2 cup sugar and zest until smooth. Whisk in egg yolks, then flour, until smooth. Next whisk in 1/4 cup orange juice and 2 Tbs. lemon juice, then the milk, to form a thin batter.
  • In a separate bowl, beat egg whites with a hand mixer until foamy. Gradually add remaining 1/4 cup sugar, until the whites are stiff enough to hold a peak. Gently fold the whites into the batter until just smooth.
  • Pour batter into each custard cup. Place pans on oven rack, then carefully pour hot water into each pan, being sure to avoid getting any water on the cakes. Bake until tops are golden brown and spring back to the touch, about 25 to 35 minutes. Remove pans from oven; let custard cups stand in the water until just warm. Place a dessert plate over each custard cup; invert cake onto plate. Mix marmalade, liqueur and remaining 2 Tbs. lemon juice. Spoon sauce over cakes.

Nutrition Facts : Calories 220.2 calories, Carbohydrate 36.9 g, Cholesterol 103.1 mg, Fat 6 g, Fiber 0.3 g, Protein 4.7 g, SaturatedFat 3 g, Sodium 76.8 mg, Sugar 31.6 g

STICKY MARMALADE PUDDING



Sticky marmalade pudding image

An indulgent, super-sticky pudding that deserves lashings of custard...

Provided by Good Food team

Categories     Dessert, Dinner, Lunch, Supper

Time 2h15m

Number Of Ingredients 12

3g coarse orange marmalade
1 orange with skin, roughly chopped
100g butter softened
100g light muscovado sugar
2 medium eggs
175g self-raising flour
½ tsp bicarbonate of soda
1 tsp ground ginger
15g butter
2 tbsp coarse orange marmalade
100g unblanched hazelnuts roughly chopped
2 tsp golden syrup

Steps:

  • Grease the base and sides of a 1.4 litre pudding basin, then line base with greaseproof paper. Spoon the marmalade into the base.
  • Discard any pips, put orange in a food processor, then process until finely chopped. Place in a bowl, set aside.
  • Put butter, sugar, eggs, flour, bicarbonate of soda and ginger in the food processor and process until smooth and creamy. Mix in the chopped orange.
  • Spoon mixture into the prepared basin. Cover with a double thickness of greaseproof paper, securing with string. Tightly cover with foil. Put in a steamer over a pan of boiling water or rest on an upturned plate in a large pan, then pour boiling water around the basin to half fill the pan. Cover and steam for 2 hrs, topping up with water when necessary.
  • Meanwhile, make the sauce. Melt the butter in a small pan, add the marmalade, hazelnuts and syrup, then gently heat through for 2 mins.
  • remove the foil and paper and turn the pudding onto a serving plate. Spoon the sauce over the pudding and serve hot with clotted cream or crème fraîche.

Nutrition Facts : Calories 487 calories, Fat 29 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.72 milligram of sodium

MARMALADE PUDDING



Marmalade Pudding image

Makes 8 servings

Number Of Ingredients 15

1 teaspoon (2 grams) loose Earl Grey tea leaves, ground to a powder
Scant ¼ cup (scant 60 grams) whole milk
¾ cup plus 2 tablespoons (198 grams) unsalted butter
1 cup (200 grams) caster or granulated sugar*
Zest of 2 lemons
3 large eggs (150 grams)
2 cups (250 grams) self-raising/super-fine cake flour*
1 teaspoon (5 grams) baking powder
⅔ cup (213 grams) medium cut marmalade*
Vanilla Custard (recipe follows), to serve
2½ cups (600 grams) whole milk
2 teaspoons (12 grams) vanilla bean paste or 1 vanilla pod/bean, split lengthwise, seeds scraped and reserved
6 large egg yolks (112 grams)
3 tablespoons (36 grams) caster sugar
1 tablespoon (8 grams) plain/cake flour

Steps:

  • Preheat oven to 350°F (180°C). Lightly spray a tall-sided 8-inch round cake pan with cooking spray. Line bottom of pan with a slightly damp sheet of parchment paper. (This helps prevent the marmalade from burning.)
  • In a small bowl, place ground tea.
  • In a small saucepan, bring milk to a boil over medium-high heat. Pour hot milk over tea to bloom and bring out its flavor.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter, caster sugar, and lemon zest at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  • In a medium bowl, stir together flour and baking powder. Fold flour mixture into butter mixture. Add warm Earl Grey milk, quickly stirring into batter.
  • Spread all but a few tablespoons marmalade in prepared pan. Spread batter over marmalade.
  • Bake until pudding springs back when touched in center, 35 to 45 minutes. Let cool in pan for 5 minutes; carefully invert onto a serving plate.
  • In another small saucepan, heat remaining marmalade over medium heat. Spread over top of cake. Serve warm with Vanilla Custard.
  • In a large saucepan, heat milk and vanilla bean paste or vanilla pod and reserved seeds over medium heat just until bubbles form around edges of pan.
  • In a medium bowl, whisk together egg yolks, caster sugar, and flour until smooth. Pour hot milk mixture over egg yolk mixture, whisking constantly. Return mixture to saucepan (remove vanilla pod, if using), and cook, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat, and pour straight into a jug to serve whilst still hot.

MARMALADE PUDDING CAKES



Marmalade Pudding Cakes image

For a light and elegant dessert, field editor Marian Platt of Sequim, Washington serves guests these cute custard treats. The fluffy cakes are accented with orange peel and glazed with marmalade sauce.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 9

2 tablespoons butter, softened
3/4 cup sugar, divided
1/4 cup all-purpose flour
4 large eggs, separated
1 cup 2% milk
1/4 cup orange juice
1/4 cup lemon juice, divided
1-1/2 teaspoons grated orange zest
1/3 cup orange marmalade, warmed

Steps:

  • In a small bowl, beat butter and 1/2 cup sugar until crumbly. Beat in flour and egg yolks until smooth. Gradually beat in the milk, orange juice, 2 tablespoons lemon juice and orange zest. , In another small bowl, beat egg whites on high speed until soft peaks form. Add the remaining sugar; beat until stiff peaks form. Gently fold into orange mixture. , Pour into eight 6-oz. custard cups thoroughly coated with cooking spray. Place the cups in two 13x9-in. baking pans; add 1 in. of boiling water to pans., Bake at 325° for 25-30 minutes or until a knife inserted in the center comes out clean and tops are golden brown. Run a knife around the edges; carefully invert cakes onto dessert plates. , Combine marmalade and remaining lemon juice; drizzle over warm cakes.

Nutrition Facts : Calories 201 calories, Fat 6g fat (3g saturated fat), Cholesterol 116mg cholesterol, Sodium 78mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

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