Marmalade Pudding Cakes Recipes

MARMALADE CAKE

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.

ORANGE PUDDING CAKES WITH MARMALADE DRIZZLE

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.

STICKY MARMALADE PUDDING

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.

MARMALADE PUDDING

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

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.