Marmalade Pudding Cakes – a delicious recipe with butter, sugar, all-purpose, eggs, milk, orange juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small bowl, beat butter and 1/2 cup sugar until crumbly. Beat in flour and egg yolks until smooth. Gradually beat in the milk, orange juice, 2 tablespoons lemon juice and orange zest.
2
In another small bowl, beat egg whites on high speed until soft peaks form. Add the remaining sugar; beat until stiff peaks form. Gently fold into orange mixture.
3
Pour into eight 6-oz. custard cups thoroughly coated with cooking spray. Place the cups in two
4
s; add 1 in. of boiling water to pans.
5
Bake at 325u00b0 for 25-30 minutes or until a knife inserted in the center comes out clean and tops are golden brown. Run a knife around the edges; carefully invert cakes onto dessert plates.
6
Combine marmalade and remaining lemon juice; drizzle over warm cakes.
436
kcal
Calories
18
g
Fat
56
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons butter, softened, 3/4 cup sugar, divided, 1/4 cup all-purpose flour, 4 large eggs, separated, and more.
Yes, Marmalade Pudding Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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