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Marmalade and ginger upside-down pudding

Marmalade and ginger upside-down pudding

Name: Marmalade and ginger upside-down pudding
Yield: Serves 8
Cuisine: British recipes
Ingredients: 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

Easy
January 2015

Easy
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.

Nutrition: per serving

Calories: 509kcals
Fat: 21.8g (13.2g saturated)
Protein: 6.5g
Carbohydrates: 73g (45.3g sugars)
Fibre: 1.6g
Salt: 0.2g

Nutrition: per serving

Calories: 509kcals
Fat: 21.8g (13.2g saturated)
Protein: 6.5g
Carbohydrates: 73g (45.3g sugars)
Fibre: 1.6g
Salt: 0.2g

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Ingredients

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

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

Method

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.

Method

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.

delicious. tips

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.

Recipe By

Debbie Major

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