Marmalade sponge pudding with cardamom crème anglaise

18th July 2016 - Recipes

Quick recipe finder Marmalade sponge pudding with cardamom crème anglaise

By From Ready Steady Cook


For the sponge pudding

For the orange syrup

For the cardamom crème anglaise


  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.

This recipe is from…

Ready Steady Cook

Ready Steady Cook

Episode 23


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