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Upside-down blood orange pudding
Serves: 6-8
Prep time: 40 minsTotal time: 
Recipe photograph by Maja Smend
Upside-down blood orange pudding
This fruity pudding is warm and comforting, best enjoyed with clotted cream or ice cream
Serves: 6-8
Prep time: 40 minsTotal time:
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Nutritional information (per serving)
Calories
479Kcal
Fat
18gr
Saturates
10gr
Carbs
73gr
Sugars
52gr
Fibre
2gr
Protein
6gr
Salt
0.9gr
Ingredients
- juice of 3 freshly squeezed oranges or blood oranges
- 2 blood oranges
- 265g fine-cut marmalade
- 165g self-raising flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp freshly grated nutmeg
- 1 tsp baking powder
- 110g soft salted butter, plus extra to grease
- 110g light brown sugar
- 2 large eggs
Step by step
Get ahead
Prep to the end of step 4 a few hours ahead, then continue from step 5 to cook.
- Preheat the oven to 180°C, fan 160°C, gas 4. Lightly grease a shallow 20cm diameter round baking dish (or similar-sized oval) dish) and line the base with baking paper.
- Heat the freshly squeezed orange juice in a pan over a medium heat until reduced to about 75ml. Set aside to cool.
- Cut the blood oranges into 3mm slices (skin on) and place in a pan of cold water. Bring to a simmer and cook gently for 5-6 minutes until translucent, then lift out with a draining spoon and arrange over the bottom of the baking dish.
- Warm 190g of the marmalade gently in a pan, then pour into the dish and spread out evenly. For the sponge mix, sift the flour, spices, baking powder and a good pinch of salt into a bowl and mix until well combined.
- Place the butter and sugar in a separate mixing bowl and beat until pale and fluffy then beat in the eggs one at a time. Gently fold in the flour mix with a metal spoon, followed by the reduced orange juice, ensuring there are no pockets of flour.
- Carefully spoon the mixture into the dish and spread it out evenly, making sure it touches the sides. Smooth the top with a spoon. Bake for 35-40 minutes until risen and a skewer comes out cleanly when inserted in the middle.
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Leave the pudding to cool in the dish for 10 minutes, then run a knife around the edge and carefully turn it out onto a warmed serving plate. Warm up the remaining marmalade to pour on top as a glaze just before serving. Serve with clotted cream or vanilla ice cream.
Recipe by Richard Bainbridge, chef and owner at Benedicts in Norwich.