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Marmalade Pudding Cakes

 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.
8 ServingsPrep: 20 min. Bake: 25 min.


  • 2 tablespoons butter, softened
  • 3/4 cup sugar, divided
  • 1/4 cup all-purpose flour
  • 4 eggs, separated
  • 1 cup 2% milk
  • 1/4 cup orange juice
  • 1/4 cup lemon juice, divided
  • 1-1/2 teaspoons grated orange peel
  • 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 peel.
  • 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 13-in. x 9-in. baking pans; add 1 in.
  • of boiling water to pans.
  • Bake at 325° for 25-30 minutes or until a knife inserted near 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.

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Marmalade Pudding Cakes (continued)

Directions (continued)

  • Yield: 8 servings.
Nutritional Facts: 1 cake equals 201 calories, 6 g fat (3 g saturated fat), 116 mg cholesterol, 78 mg sodium, 34 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.