Recipe: Belvoir Marmalade Pudding

Published September 7, 2012

“This is a traditional store cupboard pud,” says Sean Hope, head chef and owner at the Olive Branch in Rutland, and Red Lion in Stathern. “It’s in our repertoire at both our pubs. I imagine it’s fed Vale of Belvoir residents for hundreds of years!”

Makes 6 individual puddings

* 250g unsalted butter
* 250g caster sugar
* 80g egg yolks (approximately 5)
* 310g breadcrumbs
* 50g Seville orange marmalade
* 7.5g baking powder

1 Cream the caster sugar with the butter until light and fluffy.

2 Beat in the egg yolks, then fold in the breadcrumbs, baking powder and marmalade.

3 Butter your cake moulds (if you have some, you could use wide, shallow coffee mugs as pictured below), sprinkle them with flour and fill each with mixture 2/3 of the way to the top.

4 Bake in a preheated oven at 180C (Gas 4) in a bain-marie (baking dish filled with about an inch of water) – for approximately 25 minutes.

5 Allow to cool a little and then turn out. Serve with clotted cream and plenty of homemade marmalade.


Matt Wright
The author:

Matt lives in Leicestershire. He is passionate about British pubs, slow food and home brewing. He founded Great Food Club (originally as Great Food Magazine) in 2010 after being inspired by local producers near his home town of Melton Mowbray - Britain's 'Rural Capital of Food'.