Marmalade Sponge Pudding is a traditional British recipe for a classic steamed pudding of a marmalade base topped with a vanilla-flavoured sponge that's steamed and then inverted to serve so the hot marmalade runs down the sides of the sponge. The full recipe is presented here and I hope you enjoy this classic British version of: Marmalade Sponge Pudding.
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Versions of this pudding with syrup, honey, jam or marmalade on top are found throughout the British Isles. This particular recipe was my grandfather's favourite, with marmalade on top.
Grease a 1.2l pudding basin and mix together the syrup and marmalade before pour into the bottom or the pudding basin.
Meanwhile cream together the butter and sugar until soft and fluffy. Add the beaten eggs a little at a time, making sure that they're completely incorporated after each addition. Add the vanilla and beat in then add the flour and mix to combine completely. Fold-in the milk to form a smooth batter and beat well.
Layer the sponge batter over the top of the syrup then cover the bowl with greaseproof paper and a double layer of foil. Tie securely then place in a steamer or on an inverted saucer placed in a large saucepan. Add boiling water 3/4 of the way up the pudding, cover and steam for about 90 minutes, or until the pudding is done through. Check the level of water every half hour and top-up with boiling water as needed.
Allow to cool in the bowl for a few minutes then unwrap the pudding and invert onto a serving plate (so that the marmalade syrup drips down the sides of the pudding). Serve immediately with hot custard.
