Marmalade and ginger upside-down pudding
- January 2015
- Serves 8
- Hands-on time 30 minutes, oven time 35 minutes, plus cooling
Debbie Major’s marmalade and ginger upside-down pudding recipe makes for a warming winter dessert to serve with lashings of custard or pouring cream.
- 21.8g (13.2g saturated)
- 73g (45.3g sugars)
- 110g lightly salted butter, softened, plus extra for greasing
- 175g thick-cut marmalade, plus 2 heaped tbsp
- 150g self-raising flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp freshly grated nutmeg
- 1 tsp baking powder
- 110g light soft brown or muscovado sugar
- 2 large free-range eggs
- 1 tbsp finely grated fresh ginger (see tip)
- 3 tbsp freshly squeezed orange juice
- Custard or cream to serve
- Heat the oven to 180°C/fan160°C/gas 4. Grease a 1.2 litre shallow, oval or round baking dish and line the base with a piece of crumpled and slightly damp baking paper. Warm the 175g marmalade gently in a pan, then pour into the dish and spread out evenly. Leave to cool.
- For the sponge mixture, sift the flour, spices, a pinch of salt and baking powder into a bowl. Beat the butter in another large mixing bowl until pale and fluffy using an electric hand mixer. Add the sugar and beat for 5 minutes until paler in colour, then beat in the eggs one at a time, adding 1 tbsp of the flour mixture with the second egg. Beat in the grated ginger.
- Gently fold in the remaining flour mixture with a metal spoon, followed by the orange juice. Carefully spoon the mixture into the dish and spread it out evenly, making sure it touches the sides. Bake for 30-35 minutes until risen and a skewer pushed into the centre comes away clean.
- Leave the pudding to cool in the dish for 10 minutes, then run a knife around the edge and carefully turn it out onto a warmed serving plate. Warm the 2 tbsp marmalade, pour on top of the pudding and spread it out evenly to the edges. Serve with custard or cream.
Peel ginger by scraping the skin away with a teaspoon a knife can be wasteful).
Make up to 2 days ahead. Keep covered in the fridge, then warm in a 180°C/fan160°C/gas 4 oven for 10-15 minutes. Freeze the finished dish for 1 month, defrost and heat as above.
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