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Orange Marmalade Steamed Pudding

February 15, 2022

Orange Marmalade Steamed Pudding

Hello Friends and Happy February to you all,

I always seem to crave oranges in the winter so I ordered myself a whole box of Cara Cara oranges. What a treat!

But I then I began to wonder about all those peels going into my compost....

And next thing I was making a quick and easy marmalade, using equal parts peel and sugar. 

And then, of course, I was left wondering about ways to use all that marmalade. 

As you know, I've been in a steamed pudding kind of mood lately (because they're such a quick, easy, and delicious dessert -- as long as you have a pudding mold and a pressure cooker). So when I saw this recipe, I just had to try it. It's great for dessert, as well tea -- or even breakfast. Now I'm saving all my peels; and I'll let you know what else I come up with.

Be well,



3 tablespoons coarse orange marmalade

1 medium orange with skin on roughly chopped

½ cup (4oz/115g) butter softened, grass-fed, of course

⅔ cup (4oz/115g) light brown sugar

2 large eggs -- Omega 3, of course

1 cup  all-purpose flour

1/4 cup ground flaxseed meal

1 teaspoon baking powder

½ teaspoon bicarbonate of soda

1 teaspoon ground ginger

½ teaspoon salt

Instructions: Butter the base and sides of a 1.4-liter pudding mold.

Spoon the marmalade into the base.

Put the roughly chopped orange (minus the pips) in a food processor, then process until finely chopped. Place in a bowl and set aside.

In the same food processor, put the softened butter, sugar, eggs, flour, flaxseed meal, bicarbonate of soda, baking powder, ginger, and salt and process until smooth and creamy, roughly 20 seconds. There is no need to wash the food processor between these steps. Lastly, add in the chopped orange and process for a second to combine.

Spoon cake mixture into the prepared basin and fasten the cover.

Put in your pressure cooker and pour in enough boiling water to reach halfway up the mold. Cover and place on high; once the pot has achieved temperature, turn the heat down and continue to cook for 25 minutes or until the pudding is cooked through. While still warm, turn the pudding onto a serving plate. Do this step while it's warm so the sticky marmalade layer stays in tack. Serve the pudding hot with Creme Anglaise or vanilla ice-cream. Store leftovers in the fridge for up to 3 days.

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