Candied Cumquat Sponge Puddings with Orange Custard from Paramount Desserts by Christine Manfield

Ingredients

• 4 egg yolks
• 75 g castor sugar
• 20 g butter; melted
• 3 teaspoons Cumquat Marmalade
• 3 large eggs, separated
• 50 ml milk
• 250 ml pouring (35 per cent) cream
• 6 tablespoons Cumquat Marmalade
• 200 g self-raising flour; sifted
• 160 ml milk
• 2 teaspoons Cointreau
• 1 teaspoon orange-flower water
• zest of 2 oranges
• 6 teaspoons orange syrup (see Citrus Syrup)
• 75 ml strained fresh orange juice
• 1 teaspoon baking powder
• 100 g castor sugar
• 3 teaspoons Cointreau
• 3 teaspoons orange-flower water