Bake of the Week: Marmalade Sponge Puddings

THESE marmalade sponge puddings are just perfect for a warming treat on a chilly winter day.

The tangy marmalade topping makes them totally more-ish. If you don’t have individual pudding basins, use one large ovenproof dish – but that doesn’t mean you get to eat the whole pud yourself!

Thanks to Duerr’s for this week’s bake.

You’ll need:

For the sponges:

100g butter

50g light soft brown sugar

2 eggs, beaten

75g self-raising flour

50g wholemeal self-raising flour

1 satsuma, segmented

100g Duerr’s Sunny Seville Orange Marmalade

For the topping:

100g Duerr’s Sunny Seville Orange Marmalade

50ml orange juice

Method

Pre-heat the oven to 190C/170C fan/Gas 5.

Grease four small glass or ceramic pudding basins (about 11cm diameter) with butter.

Place the butter, sugar, eggs, flours and satsuma into a food processor and blend for a minute until well mixed. Alternatively, use a food mixer or wooden spoon. Add the marmalade and mix again very briefly, just until the marmalade is blended through.

Divide the mixture between the pudding basins and place on a baking tray. Cook for 30 minutes until a skewer comes out clean.

Set aside the puddings for a few minutes while you make the glaze. Heat the marmalade and orange juice in a pan or in the microwave and stir until dissolved.

Carefully turn the puddings out on to serving plates and spoon over the sauce. Serve with vanilla ice cream or custard.