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Archive of BBC Food Recipes

Marmalade sponge pudding with cardamom crème anglaise

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
From Ready Steady Cook

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.

Ingredients

For the sponge pudding

  • 55g/2oz softened butter, plus extra for greasing
  • 55g/2oz caster sugar
  • 1 free-range egg
  • 55g/2oz self-raising flour
  • 1 tbsp milk
  • 2 tbsp orange marmalade

For the orange syrup

  • 3 tbsp orange marmalade
  • squeeze fresh orange juice

For the cardamom crème anglaise

  • 2 free-range egg yolks
  • 2 tsp cornflour
  • 30g/1oz caster sugar
  • 4 cardamom pods, seeds crushed
  • 300ml/½ pint milk

Shopping List

Marmalade sponge pudding with cardamom crème anglaise

Tins, packets and jars

Cooking ingredients

Drinks

Dairy, eggs and chilled


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