Kumquat puddings

(0 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

A warm and moist baked pudding. It is a little different using kumquat which gives it a tangy flavour. It is very easy to make and this recipe serves 6 people.
A warm and moist baked pudding. It is a little different using kumquat which gives it a tangy flavour. It is very easy to make and this recipe serves 6 people.
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe Try something a little different and make these sponge puddings topped with tangy kumquats. Best served warm, this is perfet winter comfort food


  • 200g (7oz) caster sugar
  • 200g (7oz) kumquats
For the puddings:
  • 125g (4oz) butter, softened
  • 125g (4oz) caster sugar
  • 125g (4oz) self-raising flour
  • 2 med eggs
  • 2 tbsp milk
  • 1 level tbsp ground ginger
You will also need:
  • 6 mini pudding tins, well buttered with a disc of baking parchment at base of each

If you do not have pudding tins, you can use small ramekins or teacups.


  1. Preheat the oven to 190°C/375°F/Gas Mark 5.
  2. Pour 125ml (4fl oz) water into a pan and add the sugar Place the pan over a med heat and stir until the sugar dissolves. Leave 12 kumquats whole and slice the rest. Add all of the kumquats to the pan and bring to a gentle simmer. Cook them for about 10-15 mins until they are just tender, then drain them, returning the syrup to the pan. Boil the syrup rapidly for a few minutes so that it thickens slightly, and then remove the pan from the heat. Reserve the whole kumquats and divide the sliced ones between the pudding tins.
  3. To make the puddings: Place the butter, sugar, flour, eggs, milk and ginger in a bowl and beat until smooth. Divide mixture over the kumquats in the pudding tins.
  4. Place the tins on a baking sheet and bake in the centre of the oven for 15-20 mins, until the puddings have risen and are firm to the touch in the centre.
  5. Remove puddings from the oven and leave them to cool in the tins for a few minutes. Carefully turn them out on to plates and serve each with a couple of the whole kumquats and some of the warm syrup drizzled over them.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 426(kcal)
  • Fat 19.0g
  • Saturates 12.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 0
(0 ratings)

Your comments

comments powered by Disqus

FREE Newsletter