Ingredients

• 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
• 3 tbsp orange marmalade
• squeeze fresh orange juice
• 2 free-range egg yolks
• 2 tsp cornflour
• 30g/1oz caster sugar
• 4 cardamom pods
• seeds crushed
• 300ml/½ pint milk

Directions

• For the sponge puddings
• place the softened butter and sugar into a food processor and blend until smooth and light.
• Add the egg
• flour and milk and blend again to a smooth batter.
• 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.
• For the orange syrup
• place the marmalade and orange juice into a small pan over a low heat and gently warm through.
• 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.
• To serve
• pour the orange syrup over each sponge and serve the cardamom crème anglaise in a jug alongside.