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Steamed marmalade pudding with thick English custard

Australian Gourmet Traveller recipe for Steamed marmalade pudding with thick English custard

By Alice Storey & Emma Knowles
  • 30 mins preparation
  • 1 hr 45 mins cooking plus cooling
  • Serves 8
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Steamed marmalade pudding with thick English custard
This golden beauty is as English as the queen.


  • 150 gm softened butter
  • 150 gm caster sugar
  • 3 eggs
  • 275 gm self-raising flour
  • 370 gm orange marmalade
  • Finely grated rind of 1½ oranges
  • 200 ml buttermilk
Syrupy oranges
  • ½ orange, unpeeled, thinly sliced into rounds
  • 80 gm orange marmalade (¼ cup)
Thick English custard
  • 600 ml pouring cream
  • 300 ml milk
  • 1 vanilla bean, split, seeds scraped
  • 6 egg yolks
  • 150 gm caster sugar


  • 1
    For syrupy oranges, simmer orange slices in a small saucepan of water over medium heat to remove bitterness (2-3 minutes). Drain, return to pan, add marmalade and 2 tbsp water, reduce heat to low and simmer until syrupy (1-2 minutes). Arrange in the base of a buttered 2-litre pudding basin and set aside.
  • 2
    Beat butter and sugar in an electric mixer until pale and fluffy (3-4 minutes). Add eggs one at a time, beating well after each addition. Fold in flour, then marmalade, orange rind and buttermilk, and spoon into prepared pudding basin. Smooth top, cover closely with a round of buttered baking paper and seal with foil and string or a lid. Place in a large saucepan, add hot water to three-quarters of the way up sides of pudding basin, cover saucepan with a lid and steam until a skewer withdraws clean (1½-1¾ hours). Top saucepan up with extra boiling water if necessary.
  • 3
    Meanwhile, for thick English custard, combine cream, milk, and vanilla bean and seeds in a saucepan and bring to the simmer over medium heat. Combine yolks and sugar in a bowl and whisk until pale. Pour hot cream mixture over egg mixture, whisking to combine, then return to pan. Stir continuously over low-medium heat until mixture coats spoon (5-7 minutes). Strain into a serving jug.
  • 4
    Invert pudding onto a serving plate and serve hot with thick English custard.


This recipe is from the June 2012 issue of .

  • Author: Alice Storey & Emma Knowles