Classic Marmalade Sponge Pudding
A homey, citrus marmalade sponge pudding that’s comforting, easy to make and perfect served hot with cream or custard.
Ingredients
- 175g self-raising flour (or GF self-raising flour)
- 125g unsalted butter, softened
- 125g caster sugar
- 2 large eggs
- 150–200g good-quality orange marmalade (see notes)
- 2–3 tbsp milk
- Pinch of salt
- Optional: 1 tsp vanilla extract, 1 tsp baking powder (if extra lift needed)
- To serve: pouring double cream, warm custard or vanilla ice cream
Equipment
- Ovenproof pudding dish (approx 1.2–1.5 litre) or 4–6 ramekins
- Mixing bowl and wooden spoon or electric mixer
- Sieve, spatula and spoon
- Roasting tin (if steaming) and cling film or foil
Instructions
- Preheat the oven to 180°C (160°C fan)/350°F/Gas 4. Grease your pudding dish or ramekins and set aside.
- Cream the softened butter and caster sugar together until pale and fluffy. Beat in the eggs one at a time, adding a little flour if the mixture looks likely to curdle. Stir in vanilla if using.
- Sift in the self-raising flour with a pinch of salt (and baking powder if using). Fold gently, adding milk a tablespoon at a time to bring to a soft dropping consistency.
- Spoon the marmalade into the base of the prepared dish (or divide between ramekins). Top with the sponge batter, smoothing the surface slightly.
- Bake in the preheated oven for 30–40 minutes until golden and springy to the touch. For an extra-moist pudding, place the dish in a roasting tin, add hot water to come halfway up the sides and steam in the oven for about 50–60 minutes, or steam on the hob for 1 hr.
- Allow to rest briefly, then serve hot straight from the dish or turn out onto a plate. Serve with pouring cream, warm custard or a scoop of vanilla ice cream.
Tip: Test for doneness by inserting a skewer into the sponge centre — it should come out mostly clean with a few moist crumbs but not wet batter.
Nutrition (estimate per serving)
Approx. 340 kcal; 16g fat; 42g carbs; 5g protein (per serving, varies with serving size and accompaniments).
- Use smooth marmalade for an even spread or chunky Seville marmalade for a bitter-sweet hit and texture.
- Swap 25–50g of the flour for ground almonds for a slightly denser, nuttier sponge.
- To avoid a soggy base, ensure marmalade layer isn’t too runny — gently warm and thicken if needed.
- Assemble overnight and bake from chilled; add 5–10 minutes to baking time.
Serving ideas
- Warm with pouring double cream or classic vanilla custard.
- Top with toasted flaked almonds for crunch or a dollop of crème fraîche for tang.
- Serve with strong tea or after-dinner coffee — perfect for cosy evenings.
FAQ
Can I steam instead of bake?
Yes — steaming makes the pudding extra-moist. Steam for about 50–60 minutes for a large dish or 45–50 minutes for individual ramekins.
How do I prevent a soggy base?
Use a thicker marmalade or warm and reduce it slightly before spooning into the dish. Don’t overload with marmalade — a thin layer is enough.
Can I use other preserves?
Yes — orange marmalade is classic, but apricot or raspberry preserves work too for a different flavour profile.
Are there vegan or gluten-free swaps?
Make vegan by using dairy-free spread, caster sugar that is vegan, and an egg replacer (e.g., flax egg). For gluten-free, use a GF self-raising flour blend.
Make-ahead & storage: Assemble and chill overnight; bake from chilled (add a few extra minutes). Store covered in the fridge for 2–3 days and reheat gently in the oven or microwave. The pudding freezes well once baked — freeze in portions for up to 1 month.
Want more recipes? Browse our collection at MadeForRecipes – Recipes or read a guide to jams and marmalades at BBC Good Food.