Orange Pudding Cupcakes with Marmalade Drizzle

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

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  • 1 cup - milk
  • 4 - eggs, separated
  • 1/4 cup - instant flour
  • 2 tbsp - very soft butter
  • 3/4 cup - sugar, divided
  • 1.5 tsp - finely grated orange zest
  • 1/4 cup juice - from a large orange
  • 4 tbsp - fresh lemon juice, divided
  • 6 tbsp - orange marmalade
  • 2 tbsp - orange-flavoured liqueur

How to Make Orange Pudding Cupcakes with Marmalade Drizzle

  • Spray eight 6-ounce ovenproof custard cups (such as Pyrex) with vegetable cooking spray. Set them in two 9-inch round or square baking pans. Bring 1.5 quarts of water to boil in a tea kettle. Heat oven to 325 degrees.
  • Whisk butter, 1/2 cup sugar and zest until smooth.
  • Whisk in egg yolks, then flour, until smooth.
  • Next whisk in 1/4 cup orange juice and 2 tbsp lemon juice, then the milk, to form a thin batter.
  • In a separate bowl, beat egg whites with a hand mixer until foamy.
  • Gradually add remaining 1/4 cup sugar, until the whites are stiff enough to hold a peak.
  • Gently fold the whites into the batter until just smooth.
  • Pour batter into each custard cup.
  • Place pans on oven rack, then carefully pour hot water into each pan, being sure to avoid getting any water on the cakes.
  • Bake until tops are golden brown and spring back to the touch, about 25 to 35 minutes.
  • Remove pans from oven; let custard cups stand in the water until just warm.
  • Place a dessert plate over each custard cup; invert cake onto plate.
  • Mix marmalade, liqueur and remaining 2 tbs. lemon juice.
  • Spoon sauce over cakes.