Pudding

Sticky hidden clementine marmalade pudding

Warming with custard or cool with cream, this winter wonder has a sweet hidden centre

By , 13 January 2017
Sticky hidden clementine marmalade pudding
  • Ready in: 180 mins
  • Serves: 12
  • Price: 64p per serving
Nutritional Info
Each 94g serving contains
  • Energy 1074KJ 257KCAL
    13%
  • Fat med
    9.1g
    13%
  • Saturates med
    2.2g
    11%
  • Sugars high
    26.3g
    29%
  • Salt med
    0.47g
    8%
of your reference intake.
Typical energy values per 100g: 1142kJ/273kcal.
Ingredients
  • 200g Flora Spread, plus extra for greasing
  • 225g Asda Thick-Cut Orange Marmalade
  • 150g caster sugar
  • 3 medium eggs
  • Finely grated zest 2 medium oranges, plus 2tbsp juice
  • 215g self-raising flour
  • 2 small clementines, (about 65g each), unpeeled
Method
  • Put an upturned saucer in a large saucepan. Grease a 1.2L pudding basin and spoon half the marmalade into the base.

  • Beat the Flora and caster sugar until creamy. Beat in the eggs, one at a time.

  • Fold in the rest of the marmalade with the orange zest and flour.

  • Put half the mixture in the basin, place the clementines in the middle (the peel will soften like marmalade and the oils will add flavour). Cover with the rest.

  • Cut a disc of baking paper and another of foil, both 5cm larger all round than the rim of the bowl. Put the paper on the foil then fold a pleat along the middle of both. Use to cover the pudding, paper-side down, and tie around the rim with string.

  • Put the pudding on the saucer in the pan and pour in enough boiling water to come halfway up the basin. Cover with a lid and simmer for 2 hrs 30 mins. Top up the water if necessary.

  • Carefully turn out on to a plate to serve.