Sticky Marmalade Pudding

• 2eggs
• 175 gself-raising flour
• 100 mlmilk
• 100 gcaster sugar
• 105 gunsalted butter, softened, 5 g reserved for the dish
• 1 tspbaking powder
• 150 gmarmalade
• Finely grated zest of 1 lemon (about 2 g)
• 50 gdemerara sugar
• ¼ tspsea salt
• 100 gmarmalade (for the sauce)
• 2 tbspgolden syrup
• 50 mlorange juice
• 450 mlready-made custard, warmed, optional (optional)

Method

1. 1Heat the oven to 180°C/160°C fan. Grease a 20 cm round, deep ovenproof baking dish with the reserved 5 g butter. Serve from the dish so the warm soaked sponge stays intact.
2. 2Beat the remaining 100 g 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. 3Sift 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. 4Spoon the batter into the prepared dish and level the top. Bake for 35–40 minutes, until risen, deeply golden and springy to the touch; a skewer should come out without wet batter.
5. 5While 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. 6Prick the hot sponge all over with a skewer and slowly spoon over three-quarters of the hot sauce. Leave to soak and settle for 10 minutes.
7. 7Divide into six portions and spoon over the reserved warm sauce. Serve with the optional warm custard if using.

Per serving

kcal

501

protein

6.1g

fibre

1.1g

carbs

83.4g

fat

17g