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This pudding is my essential easy dessert using my annual batch of marmalade. It doubles beautifully. Gild the lily by adding a spoonful of lemon gelato.

Servings: 4

Ready Time: 1 hour

marmalade pudding

1/4 cup unsalted butter

1/2 cup granulated sugar

3 eggs, separated

1/4 cup Seville orange marmalade, with rind

1/4 cup all purpose flour

1 cup milk or light cream

1/4 tsp salt

1 tbsp icing sugar


Preheat oven to 350 F

Butter four 4-inch wide soufflé dishes or one larger soufflé dish.

Beat butter and 1/3 cup sugar together with an electric mixer, until light and fluffy; reserve remaining sugar. Add egg yolks one at a time and continue to beat until incorporated. In a separate bowl, combine marmalade and cream. Alternately add flour and cream mixture to mixer bowl, starting and ending with flour.

Beat egg whites and salt together until well incorporated. Beat in remaining sugar slowly until egg whites form stiff peaks. Stir a spoonful into the marmalade base and then fold in remaining egg whites.

Spoon into soufflé dishes and place in a baking pan. Half fill with hot water.

Bake 30 to 40 minutes or until top resembles cake while the underneath remains custardy. Sift icing sugar over top before serving.