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Marmalade Pudding Cakes

For a light and elegant dessert, field editor Marian Platt of Sequim, Washington serves guests these cute custard treats. The fluffy cakes are accented with orange peel and glazed with marmalade sauce.
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    8 servings


  • 2 tablespoons butter, softened
  • 3/4 cup sugar, divided
  • 1/4 cup all-purpose flour
  • 4 large eggs, separated
  • 1 cup 2% milk
  • 1/4 cup orange juice
  • 1/4 cup lemon juice, divided
  • 1-1/2 teaspoons grated orange zest
  • 1/3 cup orange marmalade, warmed


  • 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.
  • 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.
  • Pour into eight 6-oz. custard cups thoroughly coated with cooking spray. Place the cups in two 13x9-in. baking pans; add 1 in. of boiling water to pans.
  • Bake at 325° 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.
  • Combine marmalade and remaining lemon juice; drizzle over warm cakes.
Nutrition Facts
1 cake: 201 calories, 6g fat (3g saturated fat), 116mg cholesterol, 78mg sodium, 34g carbohydrate (29g sugars, 0 fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 fat.
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