zoom Seville orange gingerbread pudding
  • Save to your scrapbook
  • Save to your scrapbook

    Seville orange gingerbread pudding

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Seville orange gingerbread pudding

    This silky pudding gets a double hit of seville brightness, thanks to a zesty custard and layer of marmalade.

    • Vegetarian
    • Preparation time: 25 minutes, plus cooling
    • Cooking time: 45 minutes
    • Total time: 1 hour 10 minutes, plus cooling

    Serves: 6


    300ml whole milk
    300ml double cream
    2 seville oranges, zest
    ½ vanilla pod, split in half
    100g caster sugar
    6 eggs, 2 whole, 4 yolks
    about 80g unsalted butter, softened, for buttering, plus extra for greasing
    5 tbsp seville orange marmalade
    230g loaf Jamaican ginger cake


    1. Put the milk, cream, zest, vanilla pod and seeds, plus 50g sugar in a pan. Bring to a simmer, stirring often to dissolve the sugar. Take off the heat; stand for 5-10 minutes. Whisk the whole eggs and yolks with the remaining 50g sugar. Strain the warm milk over the top, whisking to combine, then set aside for 30 minutes.

    2. Preheat the oven to 150°C, gas mark 2. Butter a 23cm x 23cm gratin dish; spread 3 tbsp marmalade over the base. Cut the ginger cake into 0.5cm slices; butter each as you go. Put buttered-side up in the base of the dish to form one layer, overlapping slightly.

    3. Pour over the custard and press the cake mostly under the surface. Boil the kettle. Place the gratin dish in a large roasting tin and put in the oven. Before you close the door, pour boiling water around the outside of the gratin dish so that it comes halfway up the sides. Cook for 30-40 minutes, until the custard is just set.

    4. Melt the remaining 2 tbsp marmalade in a small pan and brush over the pudding. Grill for 1-2 minutes, until bubbling. Rest for 5 minutes before serving, with cream, if liked. 

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars