Best 2 Marmalade Pudding Cakes Recipes

Indulge in the delectable artistry of marmalade pudding cakes, where the vibrant tang of citrus marmalade meets the comforting warmth of a classic steamed pudding. This culinary masterpiece is a symphony of flavors and textures, as the sweet and zesty marmalade swirls through the moist and fluffy pudding, creating pockets of tangy delight. Whether you prefer a traditional recipe passed down through generations or a modern twist, the journey to find the best marmalade pudding cake recipe awaits you. Let's embark on this culinary adventure together and discover the perfect balance of flavors that will tantalize your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

ORANGE PUDDING CAKES WITH MARMALADE DRIZZLE

Orange Pudding Cakes With Marmalade Drizzle image

For a light, elegant dessert, your guests will love Orange Pudding Cakes. Just measure the ingredients early in the day. As the roast rests, whip up the cakes; let them bake during dinner, and serve warm.

Provided by Ben S.

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Orange Liqueur

Yield 8

Number Of Ingredients 10

Ingredients

2 tablespoons very soft butter
¾ cup sugar, divided
1 ½ teaspoons finely grated orange zest
¼ cup juice from a large orange
4 eggs, separated
¼ cup instant flour (Wondra)
4 tablespoons fresh lemon juice, divided
1 cup milk
6 tablespoons orange marmalade
2 tablespoons orange-flavored liqueur

Steps:

Spray eight 6-ounce ovenproof custard cups (such as Pyrex) with vegetable cooking spray. Set them in two 9-inch round or square baking pans. Bring 1 1/2 quarts of water to boil in a tea kettle. Heat oven to 325 degrees.
Whisk butter, 1/2 cup sugar and zest until smooth. Whisk in egg yolks, then flour, until smooth. Next whisk in 1/4 cup orange juice and 2 Tbs. lemon juice, then the milk, to form a thin batter.
In a separate bowl, beat egg whites with a hand mixer until foamy. Gradually add remaining 1/4 cup sugar, until the whites are stiff enough to hold a peak. Gently fold the whites into the batter until just smooth.
Pour batter into each custard cup. Place pans on oven rack, then carefully pour hot water into each pan, being sure to avoid getting any water on the cakes. Bake until tops are golden brown and spring back to the touch, about 25 to 35 minutes. Remove pans from oven; let custard cups stand in the water until just warm. Place a dessert plate over each custard cup; invert cake onto plate. Mix marmalade, liqueur and remaining 2 Tbs. lemon juice. Spoon sauce over cakes.

Nutrition Facts : Calories 220.2 calories, Carbohydrate 36.9 g, Cholesterol 103.1 mg, Fat 6 g, Fiber 0.3 g, Protein 4.7 g, SaturatedFat 3 g, Sodium 76.8 mg, Sugar 31.6 g

MARMALADE PUDDING CAKES

Marmalade Pudding Cakes image

For a light and elegant dessert, field editor Marian Platt of Sequim, Washington serves guests these cute custard treats. The fluffy cakes are accented with orange peel and glazed with marmalade sauce.

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

2 tablespoons butter, softened
3/4 cup sugar, divided
1/4 cup all-purpose flour
4 large eggs, separated
1 cup 2% milk
1/4 cup orange juice
1/4 cup lemon juice, divided
1-1/2 teaspoons grated orange zest
1/3 cup orange marmalade, warmed

Steps:

In a small bowl, beat butter and 1/2 cup sugar until crumbly. Beat in flour and egg yolks until smooth. Gradually beat in the milk, orange juice, 2 tablespoons lemon juice and orange zest. , In another small bowl, beat egg whites on high speed until soft peaks form. Add the remaining sugar; beat until stiff peaks form. Gently fold into orange mixture. , Pour into eight 6-oz. custard cups thoroughly coated with cooking spray. Place the cups in two 13x9-in. baking pans; add 1 in. of boiling water to pans., Bake at 325° for 25-30 minutes or until a knife inserted in the center comes out clean and tops are golden brown. Run a knife around the edges; carefully invert cakes onto dessert plates. , Combine marmalade and remaining lemon juice; drizzle over warm cakes.

Nutrition Facts : Calories 201 calories, Fat 6g fat (3g saturated fat), Cholesterol 116mg cholesterol, Sodium 78mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

Tips:

Use fresh, juicy oranges for the best flavor.
If you don't have self-rising flour, you can make your own by adding 2 teaspoons of baking powder and 1/2 teaspoon of salt to 1 cup of all-purpose flour.
Be sure to grease and flour your muffin tins or ramekins before filling them with batter.
Fill the muffin tins or ramekins only about 2/3 full, as the cakes will rise during baking.
Bake the cakes until a toothpick inserted into the center comes out clean.
Let the cakes cool for a few minutes before turning them out of the muffin tins or ramekins.
Serve the cakes warm or at room temperature, with whipped cream, ice cream, or your favorite fruit preserves.

Conclusion:

Marmalade pudding cakes are a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or dessert. With their moist, tender crumb and tangy-sweet flavor, these cakes are sure to be a hit with everyone who tries them. So next time you're looking for a simple but impressive dessert, give these marmalade pudding cakes a try. You won't be disappointed!