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Clementine Steamed Pudding with Marmalade Glaze

This Clementine Steam Pudding with Marmalade Glaze features a fluffy cake with a sticky golden lid. It's the festive treat that tastes fancy but requires little more than stirring.
Prep Time 35 minutes
Cook Time 4 hours
Course Dessert
Cuisine British
Servings 8

Equipment

  • Pudding Basin

Ingredients
  

  • 3 clementines divided
  • 2 bay leaves
  • 8-10 green cardamom pods
  • 2 star anise pods
  • 1 cinnamon stick
  • 6 tbsp marmalade divided
  • 1 cup unsalted butter softened
  • 1 cup light brown sugar
  • 3 large eggs
  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt

Instructions
 

  • Place two of the clementines, the bay leaves, cardamom, star anise, and the cinnamon stick in a small saucepan. Cover with water and place over high heat. Bring to a boil then reduce to medium-low. Boil the clementines, partially covered, for 2 hours topping up with additional water if it boils dry. Take the clementines out of the water and set aside to cool.
    3 clementines, 2 bay leaves, 8-10 green cardamom pods, 2 star anise pods, 1 cinnamon stick
  • Grease the pudding basin with additional butter. Line the base with parchment paper. Place 3 tablespoons of the marmalade in a small bowl and microwave in 30-second burst until liquid. Pour the marmalade into the pudding basin.
    6 tbsp marmalade
  • Take the remaining clementine and cut two thin slices from it. Cut one of the slices in half. Arrange the slices in an even layer along the base of the basin. Set aside.
  • Remove the center piths and any seeds from the cooled clementines. Place them in a food processor and blitz until smooth. Transfer to a bowl and set aside.
  • Place the softened butter in a large mixing bowl. Using a hand mixer, cream the sugar into the butter until light and fluffy. Beat in the eggs one at a time followed by the clementine puree.
    1 cup unsalted butter, 1 cup light brown sugar, 3 large eggs
  • In a separate bowl, whisk to combine the flour, baking powder, and salt. Sift ½of the flour mixture into the wet ingredients. Fold to combine. Repeat with the remaining half of the flour mixture until no streaks remain. Pour the batter into the prepared pudding basin and smooth the top.
    1 cup all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp salt
  • Place a ruler-length piece of tin foil on the counter. Place a piece of parchment paper of equal size on top. Grease the parchment paper with butter. Create a crease in the center to allow the pudding to expand. Place the parchment and tin foil on top of the pudding basin, ensuring the crease runs across the center of the basin. Secure the paper and foil with butcher's twine, using the excess to fashion a handle for retrieving the pudding. Trim any excess foil and paper. **
  • Put a full kettle of water on to boil. Place a ramekin in the center of a large pot and lower the basin on top. Fill the pot with boiling water until half of the basin is immersed. Put the lid on the pot and set over low heat. Steam the pudding for 2 hours or until a toothpick can be inserted and removed cleanly.
  • Run a butter knife around the edge of the pudding and invert the basin to remove the pudding. Place the remaining marmalade in the microwave and heat in 30-second bursts until liquid. Pour the marmalade on top of the pudding. Decorate with orange or clementine zest and serve immediately with ice cream or whipped cream.

Notes

**Check out this useful tutorial on fashioning a steamed pudding lid from BBC Good Food. 
Keyword citrus, clementine, Holiday, steamed pudding