Select Page


What do I do with a bunch of mandarins? I made mandarin marmalade! And what do I do with a pantry full of mandarin marmalade? I made Mandarin Marmalade and Grand Marnier pudding!

I have been battling (and still do) with a cold for the last whole month, the green-goo-bugger simply won’t go away! The Pom was also away in the UK for 2 weeks, so I found myself spending less time in the kitchen each day. By the time the Pom came back from England, my cooking mojo has already long gone. It actually took me quite some time to step back into the kitchen and get into the swing of it again in this unfamiliar space. All thanks to a very special gift from The Pom brought back from UK.

The Pom is a very thoughtful man, he bought me three gifts from England –

  1. Practicality – a mousemat shaped of the London underground sign because he knew I don’t have one and scrap papers are usually my best friends;
  2. Vanity/Indulgence – everyone loves being pampered, he also picked up a perfume from the airport before boarding back to Australia, just in case.
  3. Supportive – a cookbookThe Great British book of baking. He made me to close my eyes with both hands out before placing it in my hands as a surprise. It is nothing fancy or expensive but it is the small gesture that makes this gift so much more special because he knew that’s exactly what I would love to have and fully supportive with my cooking adventure.

Hence I’ve decided to return his favour and baked something from the cookbook he gave me. I’ve chosen the Seville Orange Marmalade Pudding recipe which seems easy enough and only needed a few ingredients. Since I don’t have any orange marmalade at hands, so it is also a perfect excuse to use up some of the marmalade I’ve made.

It is a very simple recipe for those lazy afternoons when you just want something sweet and want it right now, but without having to pull out all the ingredients from the pantry and having to wash a load of utensils afterwards. I alternated the recipe a little by adding Grand Marnier into the pudding. It soaked up all the alcohol nicely and becomes very moist and a strong flavour of orange. I simply serve it with vanilla ice cream, it simply couldn’t be more comforting. [/donotprint]


Mandarin Marmalade & Grand Marnier Pudding (Serves 6)
Adapted from The Great British book of baking

100g unsalted butter, softened
100g caster sugar
2 large free-range eggs, beaten
125g raising flour
4 tbsp home-made or good quality thick cut mandarin marmalade
2 tbsp Grand Marnier (more for soaking later)

1. Heat the oven to 180C/350F. Grease a 9" springform tin with butter and cover the outside with aluminium foil to make sure no leakage.

2. Put the soft butter and sugar into a food mixer and beat on medium speed until light and fluffy. Turn the speed to low then gradually add eggs one after another, into the mixture until well combined.

3. Sift the flour into the bowl and mix well until all ingredients just come together.

4. Gently warm the marmalade until it is easy to spread, add Grand Marnier and mix well. Pour the marmalade into the prepared tin.

5. Spoon the sponge mixture on top and spread evenly.

6. Bake in the oven for 45 minutes or until a skewer inserted into the centre of the pudding comes out clean.

7. Remove from the oven and leave to stand for 5 minutes or until cool enough to handle, run a round-bladed knife around the inside of the tin to loosen the pudding. With a quick action, invert it onto a warm serving plate.

8. Drizzle more Grand Marnier over the top, use a skewer to poke into the pudding and let the alcohol sip through and soak in.

9. Serve with vanilla ice cream.

If you enjoyed ATFT Food Photography, why not join us for a casual workshop with hands on practice and an exquisite lunch? Click button below to find out more.