Orange Marmalade Sponge

 

Serves 6

 

This is the guest recipe by Tom Kerridge from the Saturday Daily Mail magazine

 

Who doesn’t love a sponge pudding? Just try and buy good quality marmalade and look out for Seville oranges for their tangy zest.

 

 

 

Ingredients 

 

• 200 g/7 ounces butter, softened, plus extra, melted, for brushing the basin

• 4 to 5 tablespoons of several orange marmalade

• 200 g/7 ounces castor sugar

• Zest of three several oranges (if you can’t find these then ordinary oranges will do)

• 4 eggs, lightly whisked

• 200 g/7 ounces self raising flour

• 4 tablespoons of milk

 

 

 

Method

 

1. Preheat the oven to 160 C/fan 140 C/gas 3.
    

2. Take a 1.2 litre /2 pint pudding basin and brush this up basin and brush the base and sides with melted butter.
    

3. Leave to cool slightly, thinly brush with marmalade and set aside.
    

4. In a bowl, cream together the butter, sugar and orange zest until pale and fluffy.
    

5. Gradually add the beaten eggs, whisking well in between additions.
    

6. Fold in the flour and milk, mixing to incorporate, then spoon the mixture into the prepared pudding basin.
    

7. Sit the basin in a Bain Marie - a deep baking tray filled halfway with hot water.
    

8. Bake for about one hour and a half until cooked through - A skewer inserted in the centre of the pudding should come out clean.
    

9. Remove from the oven, loosen it with a palette knife, then turn the pudding out onto a plate.
    

10. Serve it warm with a jug of cream, custard or some vanilla ice cream.