Marmalade Pudding
Makes 8 servings
  • 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
  1. 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.)
  2. In a small bowl, place ground tea.
  3. 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.
  4. 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.
  5. 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.
  6. Spread all but a few tablespoons marmalade in prepared pan. Spread batter over marmalade.
  7. 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.
  8. In another small saucepan, heat remaining marmalade over medium heat. Spread over top of cake. Serve warm with Vanilla Custard.
*We used King Arthur Cake Flour and Wilkin & Sons Tiptree Orange Medium Cut Marmalade.

*If you're using granulated sugar, measure by weight.
Recipe by Bake from Scratch at