Marmalade and ginger upside-down pudding

Marmalade and ginger upside-down pudding

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.

Marmalade and ginger upside-down pudding

  • Serves icon Serves 8
  • Time icon 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

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
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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition

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

delicious. tips

  1. Peel ginger by scraping the skin away with a teaspoon a knife can be wasteful).

  2. 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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Recipe By:

Debbie Major

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