Victorian marmalade pudding

Puddings and cakes

  • Serves: 8
  • Preparation time: 30 minutes
  • Cooking time: 2 hours and 30 minutes
Jars of marmalade © Paul Harris

Jars of marmalade


This recipe makes a 1.5 litre pudding

  • 150g suet
  • 150g fresh white breadcrumbs
  • 100g caster sugar
  • 1tsp orange flower water
  • 2 eggs - beaten
  • 75ml milk
  • 420g marmalade
  • 150g self-raising flour
  • Grated zest of 1 orange



  1. Lightly grease a 1.5 litre pudding basin.
  2. Thoroughly combine the suet, caster sugar and breadcrumbs.
  3. Stir in the orange flower water, orange zest, eggs and half the marmalade.
  4. Sift in the flour and stir well to make a stiff mixture.
  5. Divide the mixture equally between the pudding basins.
  6. Cover each pudding with a disc of baking paper.
  7. Securely tie a piece of foil over each pudding.
  8. Steam for two and a half hours.
  9. Allow the pudding to rest for 10 minutes before serving.
  10. Serve with whipped cream, custard or vanilla ice-cream.