Sticky marmalade and cardamon puddings recipe
Round off a cosy supper with this cardamom-spiced sponge pudding recipe, topped with bittersweet marmalade. Make a day ahead, then gently reheat in the microwav
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Cooking tools:
- Oven
- Pudding mold
- Parchment paper
- Aluminum foil
- Pastry brush
- Microplane
- Paring knife
- Mixing bowl
- Spatula
- Spoon
- Measuring spoon
- Kettle
- Roasting pan
- Oven mitt
- Skewer
- Chef's knife
- Plate
- Serving bowl
- Microwave
Ingredients
- 90g unsalted butter, softened, plus extra to grease
- 80g Stamford Street Co. Orange Marmalade
- 2 Stamford Street Co. Easy Peelers
- 120g caster sugar
- 2 Stamford Street Co. Eggs
- 90g self-raising flour
- 60g ground almonds
- ¼ tsp ground cardamom (from the seeds of 4-5 pods)
- ¼ tsp fine salt
- about 150ml single cream, to serve
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