Marmalade Pudding Cake
Now, this is a beauty. I don't mean flash or fancy — rather the opposite; there is something austerely handsome about its appearance, and yet gorgeously warming about its taste. But then, this laid-back Sunday-lunch pudding is what kitchen food is all about. I'm happy to leave the picture-perfect plate-decoration dessert to the professional chef and patissier. When I want to eat one, I'll go to a restaurant. That way, everyone's happy.
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.
250 grams soft unsalted butter (plus some for greasing)
75 grams caster sugar
75 grams light brown muscovado sugar
225 grams marmalade (75g of which for the glaze)
225 grams plain flour
½ teaspoon bicarbonate of soda
1 teaspoon baking powder
4 large eggs
zest and juice of 1 orange (reserve juice of ½ orange for glaze)
2 sticks soft unsalted butter (plus some for greasing)
⅓ cup superfine sugar
⅓ cup light brown sugar
⅔ cup marmalade (75g of which for the glaze)
1½ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
4 large eggs
Method
Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F and butter a 24cm / 8inch square ovenproof dish. Put the 75g marmalade and juice of ½ orange into a small pan and set aside to make a glaze later.
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.
Put in the oven and cook for about 40 minutes — 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.
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.
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.
Additional Information
MAKE AHEAD / STORE: Leftovers can be stored in an airtight container in a cool place for up to 3 days. Eat cold or heat individual portions in a microwave until warmed through. Leftovers can also be frozen. Wrap tightly in food wrap and put in a resealable bag or box. Freeze for 1 month. Thaw at room temperature for 3-4 hours and eat as above.
