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A Girl Called Jack
These were inspired by a little lost bear in a blue duffel coat, reminiscent of my childhood.
As well as marmalade sandwiches, which are a comfortable and unapologetic staple in my busy household, marmalade puddings can be eaten warm and cosy with custard, or cold as lunchtime snacks.

Makes 6 small puddings or
4 large ones

Posted by Penguin Published See Penguin's 32 projects » © 2024 Jack Monroe / Penguin · Reproduced with permission.
  • Step 1

    Preheat the oven to 170°C/325°F/gas 3.
    Place the butter in a microwaveable dish and heat on the
    defrost setting for 30 seconds until soft. Transfer to a large
    mixing bowl. Add the sugar and lemon juice, and cream
    together until well combined. Break the eggs in, then add the
    flour. Mix well with a fork or wooden spoon to create a smooth,
    glossy batter.

  • Step 2

    Lightly grease each of your muffin tins with a little extra butter
    to stop the puddings from sticking to the sides – which will
    ruin a seriously good dessert! Dollop a generous blob of
    marmalade in the bottom of each tin. Divide the batter among
    the tins, spooning it on top of the marmalade until each tin is
    approximately two-thirds full.

  • Step 3

    Cook in the centre of the preheated oven for 30 minutes. The
    puddings should be risen, light and golden, and should come
    away from the tin easily.

  • Step 4

    Serve with extra marmalade warmed through to make a sticky

    Tips: Add ginger for a gentle kick – stir either a meagre teaspoon of ground ginger or a little grated
    fresh ginger into the batter.
    Try substituting jam or lemon curd for the marmalade to make light, sticky fruity or lemony puddings.
    Increase the lemon flavour by adding the zest and juice of ½ a lemon or 1 tablespoon bottled lemon
    juice instead of the splash of lemon juice. These sponges are delicious hot or

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