Orange Pudding Cakes with Marmalade Drizzle

Indulge in these delectable orange pudding cakes topped with a tangy marmalade drizzle. These moist and flavorful cakes are made with fresh orange juice and zest, and the sweet and sticky marmalade adds an extra burst of citrus goodness. Perfect for a weekend brunch or a special dessert, these pudding cakes are sure to impress your friends and family.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup freshly squeezed orange juice
• 2 tablespoons orange zest
• 1/4 cup whole milk
• 1/4 cup orange marmalade
• 1 tablespoon powdered sugar, for dusting

Directions

1. Preheat the oven to 350°F (175°C). Grease six ramekins or custard cups and set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the orange juice and zest.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
7. Divide the batter evenly among the prepared ramekins, filling each about two-thirds full.
8. Place the ramekins on a baking sheet and bake for 25-30 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
9. While the cakes are baking, heat the orange marmalade in a small saucepan over low heat until melted and smooth.
10. Remove the cakes from the oven and let cool for a few minutes. Run a knife around the edges of the ramekins to loosen the cakes, then carefully invert them onto serving plates.
11. Drizzle the warm marmalade over the cakes and sprinkle with powdered sugar.
12. Serve the orange pudding cakes warm or at room temperature.
13. Enjoy!

Interesting Facts