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Marmalade and ginger upside-down pudding

Name: Marmalade and ginger upside-down pudding
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: Serves 8
Cuisine: British recipes
Ingredients: 110g lightly salted butter, softened, plus extra for greasing; 175g thick-cut marmalade, plus 2 heaped tbsp; 150g self-raising flour; 2 tsp ground ginger; 1 tsp ground cinnamon; 1/4 tsp ground cloves; 1/4 tsp freshly grated nutmeg; 1 tsp baking powder; 110g light soft brown or muscovado sugar; 2 large free-range eggs; 1 tbsp finely grated fresh ginger (see tip); 3 tbsp freshly squeezed orange juice; Custard or cream to serve

By: Debbie Major

Published: 27 Jan 15
Updated: 18 Mar 24

Debbie Major’s marmalade and ginger upside-down pudding recipe makes for a warming winter dessert to serve with lashings of custard or pouring cream.

Easy
January 2015

Test kitchen approved

Serves 8
Hands-on time 30 minutes, oven time 35 minutes, plus cooling

Debbie Major’s marmalade and ginger upside-down pudding recipe makes for a warming winter dessert to serve with lashings of custard or pouring cream.

Nutrition: per serving

Calories: 509kcals
Fat: 21.8g (13.2g saturated)
Protein: 6.5g
Carbohydrates: 73g (45.3g sugars)
Fibre: 1.6g
Salt: 0.2g

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Ingredients

110g lightly salted butter, softened, plus extra for greasing
175g thick-cut marmalade, plus 2 heaped tbsp
150g self-raising flour
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
1 tsp baking powder
110g light soft brown or muscovado sugar
2 large free-range eggs
1 tbsp finely grated fresh ginger (see tip)
3 tbsp freshly squeezed orange juice
Custard or cream to serve

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Method

Heat the oven to 180°C/fan160°C/gas 4. Grease a 1.2 litre shallow, oval or round baking dish and line the base with a piece of crumpled and slightly damp baking paper. Warm the 175g marmalade gently in a pan, then pour into the dish and spread out evenly. Leave to cool.
For the sponge mixture, sift the flour, spices, a pinch of salt and baking powder into a bowl. Beat the butter in another large mixing bowl until pale and fluffy using an electric hand mixer. Add the sugar and beat for 5 minutes until paler in colour, then beat in the eggs one at a time, adding 1 tbsp of the flour mixture with the second egg. Beat in the grated ginger.
Gently fold in the remaining flour mixture with a metal spoon, followed by the orange juice. Carefully spoon the mixture into the dish and spread it out evenly, making sure it touches the sides. Bake for 30-35 minutes until risen and a skewer pushed into the centre comes away clean.

Leave the pudding to cool in the dish for 10 minutes, then run a knife around the edge and carefully turn it out onto a warmed serving plate. Warm the 2 tbsp marmalade, pour on top of the pudding and spread it out evenly to the edges. Serve with custard or cream.

Recipe from January 2015 Issue

Nutrition

Nutrition: per serving

Calories: 509kcals
Fat: 21.8g (13.2g saturated)
Protein: 6.5g
Carbohydrates: 73g (45.3g sugars)
Fibre: 1.6g
Salt: 0.2g

delicious. tips

Peel ginger by scraping the skin away with a teaspoon a knife can be wasteful).
Make up to 2 days ahead. Keep covered in the fridge, then warm in a 180°C/fan160°C/gas 4 oven for 10-15 minutes. Freeze the finished dish for 1 month, defrost and heat as above.