Sticky Marmalade Pudding

Ingredients

• 2 eggs
• 175g self-raising flour
• 100ml milk
• 100g caster sugar
• 100g unsalted butter, softened
• 1 tsp baking powder
• 150g marmalade
• Zest of 1 lemon (about 1 tsp)
• 50g demerara sugar
• ¼ tsp sea salt
• 100g marmalade (for the sauce)
• 2 tbsp golden syrup
• 50ml orange juice

Method

1. Heat the oven to 180°C (160°C fan)/Gas 4. Grease a 20cm cake tin and line the base with baking paper.
2. Beat the softened butter and caster sugar in a large bowl for 3–4 minutes until pale and fluffy. Add the eggs one at a time, beating well after each. Stir through the 150g marmalade and lemon zest until smooth and glossy.
3. Sift in the flour and baking powder and fold gently, splashing in the milk a little at a time until you have a soft dropping consistency that falls slowly off the spoon.
4. Spoon the batter into the prepared tin and level the top. Bake for 30–35 minutes, until risen, deeply golden and springy to the touch — a skewer should come out with just a few moist crumbs.
5. While the sponge bakes, tip the marmalade, golden syrup, orange juice, demerara sugar and sea salt into a small pan. Warm over a low heat for 4–5 minutes, stirring, until the sugar has dissolved and the sauce is glossy and just thickened enough to coat the back of a spoon.
6. As soon as the pudding is out of the oven, prick the top all over with a skewer and slowly pour over three-quarters of the hot sauce, letting each ladleful soak in before adding the next. Leave to drink it up for 5 minutes.
7. Turn the pudding out onto a serving plate, spoon the reserved warm sauce over the top so it runs down the sides, and bring straight to the table with a jug of hot custard or thick double cream.