Hot marmalade pudding

Paddington Bear would certainly approve of this piping hot marmalade pud from Scottish chef Shirley Spear of the Three Chimneys restaurant in Skye
Hot marmalade pudding
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 10 minutes
  • Effort: easy


  • 150 g fine brown breadcrumbs
  • 25 g self-raising wholemeal flour, or white self-raising flour
  • 120 g soft brown sugar
  • 120 g butter, plus extra for greasing the bowl
  • 8 tbsp coarse-cut marmalade, (homemade is always best)
  • 3 large eggs
  • 1 rounded tsp bicarbonate of soda

Tips and Suggestions

Try this with Drambuie custard


1. Butter a 3 pint pudding basin well. Place the breadcrumbs, flour and sugar in a large mixing bowl. In a saucepan and over a gentle heat, melt the butter together with the marmalade, then pour liquid over the dry ingredients. Mix thoroughly.

2. Whisk the eggs until frothy and beat gently into the pudding mixture. Dissolve the bicarbonate of soda in 1 tbsp of cold water and add it to the bowl.

3. Spoon the mixture into the prepared basin. Cover it with a close-fitting lid, or make a lid with circles of buttered greaseproof paper and foil, pleated together across the centre and tied securely around the rim of the basin.

4. Place the pudding basin in a saucepan of boiling water. The water should reach halfway up the side of the basin. Cover the saucepan with a close-fitting lid and simmer the pudding for 2 hours. The water will need topping-up throughout the cooking period.

5. Turn out on to a serving dish, slice and serve hot, with fresh cream, ice cream, or with Drambuie Custard.

Recipe supplied by Visit Scotland

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