Date Pudding with Orange Marmalade

DessertServes 8

If you’re ready to indulge your sweet tooth again after the festive season, this Date Pudding with Orange Marmalade from the team at Masham based Rosebud Preserves is just the ticket. A twist on a classic with the addition of their classically strong, rich and full flavoured Orange Marmalade, it’s the perfect weekend bake that’ll keep you going throughout the week. For more recipe inspiration and to buy their award-winning range online visit: You will need a 1lb loaf tin, lined with greaseproof paper


For the Pudding

75ml water
100g pitted, dried dates
100g dried figs
1 tsp bicarbonate of soda
1 jar Rosebud Preserves Seville Orange Marmalade
70g salted butter – softened
80g light muscavado sugar
2 medium eggs
125g self raising flour

For the Orange and Caramel Sauce

50g golden granulated sugar
50g light muscavado sugar
75ml water
2 Oranges – Zest from both
(Segments from one and juice from another)
150g Salted Butter – Cubed

Pouring cream to serve


  1. Put the water, dates, figs and bicarbonate of soda in a pan, bring to the boil, lower the heat and simmer for 5 minutes. Add a third of the jar of marmalade stir to mix, cool and put in the fridge until completely cold.
  2. Meanwhile, cream the butter and sugar together for about 4 minutes until the mixture is light and fluffy. Add one of the eggs and approximately 1 tablespoon of the flour and mix thoroughly. Repeat the process until the eggs and all the flour has been added, then mix in the date and fig mixture.
  3. Put half of this mixture into the loaf tin and add a third of the marmalade in spoonfuls on top of the mixture – don’t mix in. Cover with remaining pudding mixture. Put the remaining third of the jar of whisky marmalade, over the top of the pudding.