Name: Sticky orange & marsala pudding
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8
Cuisine: British
Ingredients: 3 tbsp golden syrup; 2 clementines or satsumas thinly sliced; 175g butter; 175g golden caster sugar; 3 eggs beaten; 85g self-raising flour; 85g fresh white breadcrumbs; grating fresh nutmeg (about ¼ tsp); 2 tbsp marsala; zest 1 large orange; 200g mixed dried fruit; handful glacé cherries halved; 5 tbsp golden syrup; zest 1 orange juice ½; 3 tbsp madeira

Home
Recipes
Sticky orange & marsala pudding

Sticky orange & marsala pudding

Jane Hornby

Save recipe

Serves 8

Easy

Prep: 20 mins

Cook: 1 hr and 30 mins

A star rating of 4.9 out of 5.13 ratingsRate

loading...

This syrupy twist on Christmas pud takes no time to prepare and can be steamed or made in the microwave.

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Christmas ham with sticky ginger glaze

A star rating of 4.8 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

3 tbsp golden syrup
2 clementines or satsumas

thinly sliced
175g butter
175g golden caster sugar
3 eggs

beaten
85g self-raising flour
85g fresh white breadcrumbs
grating fresh nutmeg

(about ¼ tsp)
2 tbsp marsala
zest 1 large orange
200g mixed dried fruit
handful glacé cherries

halved

For the syrupy sauce

5 tbsp golden syrup
zest 1 orange

juice ½
3 tbsp madeira

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal491
fat21g
saturates12g
carbs72g
sugars56g
fibre1g
protein6g
salt0.86g

low

Method

step 1

Butter the inside of a 1.2-litre pudding basin. If you’re steaming the pudding on the hob, boil the kettle and have a large saucepan with a lid and a heatproof saucer ready. Cut a sheet of foil and greaseproof paper, both about 30cm long, and butter the greaseproof.
step 2

Spoon 3 tbsp syrup into the bottom of the basin. Lay 5 slices of clementine or satsuma in the bottom, overlapping like petals. In a bowl, beat the butter and sugar until creamy, then add eggs gradually, beating all the while, until light and fluffy. Add a spoonful of flour if the mix starts to split. Tip in the breadcrumbs and the rest of the flour, fold until combined, then add all remaining ingredients and fold again. Spoon mix on top of the fruit slices. Add remaining slices of clementine or satsuma against the side of the bowl as you go.
step 3

To cook on the hob, cover with greaseproof and foil and steam for 1½ hrs (see Know-how, below). To microwave, losely cover with cling film, pierce once, then cook on Medium for 12 mins. To check it’s done, poke a skewer into the pudding; it should come out clean.
step 4

Make the syrup by heating the ingredients in a small pan. When the pudding is ready, turn out and serve drenched with syrup, or leave to cool and chill for up to 3 days. To reheat, re-cover with foil and greaseproof and steam for 30 mins, or cover with cling film and microwave on Medium for 5 mins until hot. Reheat sauce in the microwave or in a pan.

Recipe from Good Food magazine, December 2006

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.9 out of 5.13 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now