Steamed marmalade pudding
Waitrose and Partners

Steamed marmalade pudding

It’s hard to beat a sticky steamed pudding on a chilly day. Just add custard.

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseDessert
  • Prepare20 mins
  • Cook2 hrs
  • Total time2 hrs 20 mins

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  • Unsalted butter, for greasing
  • 3 tbsp Waitrose Duchy Organic Fine Cut Seville Orange Marmalade, plus extra to serve (optional)
  • 110g self-raising flour
  • ¼ tsp fine salt
  • 60g soft white breadcrumbs
  • 1 tsp baking powder
  • 85g shredded beef suet or vegetable suet
  • 110g caster sugar
  • 1 British Blacktail Free Range Egg
  • 60g golden syrup
  • 150ml milk
  • Custard or cream, to serve


  1. Grease a 1-litre pudding basin and spoon in the marmalade. In another bowl, mix the flour, salt, breadcrumbs, baking powder, suet and sugar. Make a well and break in the egg. Add the golden syrup and 150ml milk and mix, adding more milk if necessary, to create a dropping consistency. Spoon on top of the marmalade.

  2. Take a large sheet each of baking parchment and foil. Grease the paper, then fold a pleat in the middle of both. Lay the paper over the top of the pudding, then the foil. Tie in place under the rim with string long enough to be knotted into a handle over the top. Trim excess foil and paper. Use a double steamer or rig up your own by putting a trivet in a large pan. Pour in water to come 8cm up the sides, then bring to the boil. Lower in the pudding so it sits on the trivet. Cover, reduce to a simmer and steam for 2 hours. Check occasionally and top up with more boiling water if needed.

  3. To serve, remove the foil and paper, run a knife around the edge of the pudding and invert onto a serving plate. Holding the basin and plate in place, shake it, then lift the basin. If liked, heat extra marmalade in a pan and spoon over. Serve with custard or cream.

Cook’s tip

3 more ways with marmalade

Take your next cheese toastie to new and delicious levels with a dollop of marmalade inside.

Ripple through whipped cream and use to sandwich a Victoria sponge for a citrussy twist on the classic.

Give your martini a wintry spin by adding a teaspoonful before shaking vigorously.


Typical values per serving when made using specific products in recipe


2,838kJ/ 676kcals



Saturated Fat












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5 out of 5 stars1 rating