December 17, 2014

From by Nigella Larson
Serves 6-8


250 gms soft unsalted butter (plus some for greasing)
75 gms caster sugar
75 gms light brown muscovado sugar
225 gms marmalade (75g of which for the glaze)
225 gms plain flour
½ tsp bicarbonate of soda
1 tsp baking powder
4 large eggs
zest and juice of 1 orange ( reserve juice of ½ orange for glaze)


1.Preheat the oven to 180°C and butter a 24cm  square ovenproof dish. Put the 75g marmalade and juice of ½ orange into a small pan and set aside to make a glaze later.
2.Put all the other ingredients for the pudding batter into a food processor, process them and then pour and scrape the batter into the buttered dish, smoothing the top. If you’re not using a processor, cream the butter and both sugars by hand or in a freestanding mixer, beat in the marmalade followed by the dry ingredients, then the eggs and finally the orange zest and juice.
3.Put in the oven and cook for about 40 mins – though give a first check after ½ hour – by which time the sponge mixture will have risen and a cake tester will come out cleanish. Remove from the oven and leave in the dish.
4.Warm the glaze mixture in the pan until melted together, then paint the top of the sponge, letting the chunks or slivers of peel be your sole, unglinting decoration on top of the mutely gleaming pudding-cake. Know that this sponge will keep its orange-scented warmth for quite a while once out of the oven, so you could make it before you sit down for the main course.
5.Use a large spoon or cake slice (or both) to serve, and put a jug of custard or cream on the table to eat with.



Le Vin:
Hermits Hill, (Semillon Botrytis), Riverina, Australia, De Bortoli for Marks and Spencer, 2008

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