Date Pudding with Whisky Marmalade

DessertServes 6

Celebrate Burns Night in style this year with this delicious Date Pudding with Whisky Marmalade from the team at award-winning, Masham based Rosebud Preserves. Using their Seville Orange Marmalade with Whisky, this sticky and indulgent dessert is the perfect pudding for your Burn Night Supper. For more recipe inspiration and to buy their range online visit  


For the pudding

75ml water

100g pitted, dried dates – chopped

100g dried figs – chopped (stalks removed)

1 tsp bicarbonate of soda

1 jar Rosebud Preserves Seville Orange Marmalade with Whisky

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. For the pudding - Pre heat oven to 180°C. Butter a 1lb loaf tin and line with greaseproof paper. 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 using a teaspoon add a third of the whisky marmalade in spoonfuls on top of the mixture, but don’t mix in. Cover with the remaining pudding mixture and put the remaining third of the jar of whisky marmalade, again in teaspoons, over the top of the pudding.
  4. Cover the tin loosely with foil to allow the cake to rise. Place in the centre of the oven for approximately 40 minutes. Test with a skewer which, when removed, should be slightly sticky.
  5. For the orange and caramel sauce - Put the sugars and water into a pan and place on a high heat. Bring to the boil and cook on a high heat for 5 minutes, stirring occasionally, to achieve a deep caramel colour. Add the juice of the orange and gradually add the butter stirring from time to time until it has dissolved.  Turn down the heat and leave to gently simmer for 12 minutes. Take the pan of the heat, add the orange zest and the chopped orange segments. Set aside to allow to come to room temperature.
  6. To serve - Using a slotted spoon, take the segments out of the sauce, pour the remaining orange sauce over thick slices of date pudding, arrange reserved orange segments on top of the pudding and serve with pouring cream.