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Marmalade sponge pudding with cardamom crème anglaise


For the sponge pudding
For the orange syrup
For the cardamom crème anglaise

Preparation method

  1. For the sponge puddings, place the softened butter and sugar into a food processor and blend until smooth and light.

  2. Add the egg, flour and milk and blend again to a smooth batter.

  3. Grease two ramekins and add a tablespoon of marmalade into the bottom of each. Divide the sponge batter between the two ramekins making sure that the marmalade bottom is covered completely. Leave a few inches of room at the top for the sponges to rise. Cover with cling film and cook in the microwave at its highest setting for 4-5 minutes. Remove the cling film, loosen the edges of the sponge with a knife, and turn out the sponges onto two serving plates.

  4. For the orange syrup, place the marmalade and orange juice into a small pan over a low heat and gently warm through.

  5. For the crème anglaise, place the egg yolks, cornflour, sugar and cardamom into a small pan and stir until combined. Place over a low heat and gradually add the milk, stirring constantly, until thickened.

  6. To serve, pour the orange syrup over each sponge and serve the cardamom crème anglaise in a jug alongside.

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 2

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