• 200g unsalted butter, softened, plus extra for greasing
  • 6 clementines, peeled and sliced into rounds
  • 120g fine-cut orange marmalade
  • 200g white caster sugar
  • 3 medium free-range eggs, beaten
  • 250g plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 50ml semi-skimmed milk
  • 500g tub vanilla custard, warmed to serve


  1. 1

    Grease a 2-litre pudding basin and carefully line the bottom and sides with the clementine slices.

  2. 2

    Put the marmalade in a small pan with 2 tbsp water and bring to the boil, stirring. Pour into the prepared dish.

  3. 3

    Using an electric hand whisk, cream the butter and sugar for 3 minutes until light and fluffy, then whisk in the eggs. Sift over the flour, baking powder and bicarbonate of soda, then fold into the creamed mixture until just combined. Gently stir in the milk. Spoon the mixture into the basin.

  4. 4

    Take two pieces of baking paper and one piece of foil (all large enough to easily cover the basin) and put on top of one another, with the foil on top. Fold a pleat into the stack of papers, then grease the bottom sheet of baking paper with butter. Cover the pudding, buttered baking paper side down, and tie tightly with kitchen string around the rim to secure.

  5. 5

    Transfer to a large pot, in which you’ve placed an upturned plate. Pour boiling water halfway up the pudding basin. Cover with a lid and steam for 1 hour 45 minutes. Lift out the pudding basin, then carefully turn the sponge out on to a plate. Serve with the warm custard.

Nutritional Details

Each serving provides
  • Energy 1662kj 397kcal 20%
  • Fat 21.2g 30%
  • Saturates 12.3g 62%
  • Sugars 29.3g 33%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1059kj/253kcal

Each serving provides

29.0g carbohydrate 0.9g fibre 3.4g protein

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