Marmalade Pudding

Marmalade Pudding
Marmalade Pudding. Photography by Yuki Sugiura / Recipe Development and Food Styling by Edd Kimber

This Marmalade Pudding by Edd Kimber (blogger behind The Boy Who Bakes) is about as traditional as it gets when it comes to old-school British puddings. Served warm with a little (or maybe a lot of) vanilla-infused custard, this is the sort of pudding you want to curl up with on a cold British night. Traditionally, this would be steamed, but Edd prefers it baked as it is quicker and, frankly, less fiddly to make. The real twist in this pudding is the addition of Earl Grey tea, which makes this dessert reminiscent of breakfast—toast with lashings of butter and marmalade served alongside a mug of Earl Grey tea.

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.

Vanilla Custard
Makes about 3 cups
  • 2½ cups (600 grams) whole milk
  • 2 teaspoons (12 grams) vanilla bean paste or 1 vanilla pod/bean, split lengthwise, seeds scraped and reserved
  • 6 large egg yolks (112 grams)
  • 3 tablespoons (36 grams) caster sugar
  • 1 tablespoon (8 grams) plain/cake flour
  1. 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.
  2. 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.


Previous articleVirginia Willis’s Buttermilk Biscuits with White Lily Flour
Next articleGingerbread Chai Ice Cream Sandwiches


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.