Nothing beats a good homemade dessert on the weekend, especially a classic dish like crumble or sticky toffee pudding.
Those looking for something a bit different can enjoy more unique flavours of orange marmalade by following Nigella Lawson’s distinctively British recipe.
Sharing the marmalade pudding cake in her book “Kitchen”, the chef branded it a “laid-back Sunday lunch pudding”.
She added: “I don’t want to be too prescriptive about this marmalade pudding cake – which has the surprisingly light texture of a steamed sponge – as it doesn’t seem in the spirit of things.
“I love the bitter edge of a thick-shred, dark marmalade and so tend to go for a proper, glamorously auburn, tawny one here; if this is too full-on for you, choose a fine-shred marmalade, instead.”
Method
Preheat the oven to 180C/160 fan/ gas mark 4, then lightly grease a 24cm square, ovenproof dish with a little butter.
Zest the orange into a small bowl then squeeze the juice out into a separate container. Place 75g of the marmalade and half of the orange juice into a small pan and set aside to make the glaze later.
Next, combine all of the remaining cake ingredients in a food processor and blend until smooth. If mixing by hand, start by creaming the bugger and both sugars together then beat in the marmalade.
Follow with the dry ingredients and finish with the remaining orange juice and zest.
Scrape the batter into the buttered dish, smoothing the top, and transfer to the oven for 40 minutes, checking after the first 30 minutes are up.
By this point, the sponge should have risen and a skewer will come out relatively clean when inserted. Remove from the oven and leave in the dish.
Now, make the glaze by melting the orange juice and marmalade in the pan together then pour onto the top of the sponge. Nigella recommended letting chunks of the orange peel act as decoration for the cake.
She added: “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.”
