Marmalade Sponge Puddings

Time: 40 mins

Makes 4

Ingredients:

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 Seville Orange Marmalade, thick or thin cut

For the topping:

100g Duerr’s Seville Orange Marmalade, thick or thin cut
50ml orange juice

Method:

1. Pre-heat the oven to 190ºC/170ºC fan/Gas 5.
2. Grease 4 small glass or ceramic pudding basins (about 11cm diameter) with butter.
3. Place the butter, sugar, eggs, flours and satsuma into a food processor and blend for a minute until well mixed. Add the marmalade and mix again very briefly, just until the marmalade is blended through.
4. Divide the mixture between the pudding basins and place on a baking tray. Cook for 30 minutes until a skewer comes out clean.
5. Set aside 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.
6. Carefully turn the puddings out onto serving plates and spoon over the sauce, serve with vanilla ice cream or custard.