Steamed marmalade sponge

200g double cream 200g raw cooking chorizo, skinned and chopped 4 pork chops, bone in and French trimmed (about 200g each)

1 banana shallot

1 red chilli

1 garlic clove

1/2 lemon vegetable oil 200g fine green beans, trimmed

1 Pour the cream into a saucepan and bring to the boil, then add the chorizo and bring back up to the boil. Remove from the heat and pour into a food processor. This sponge is brilliantly light and absolutely perfect for soaking up lashings of orange syrup. Serve warm with vanilla ice cream or a generous dollop of whipped cream.

SERVES 4-6 PREP 30 mins COOK 2-3 hrs A CHALLENGE

V120g butter, plus extra for the tin

100g golden syrup 85g caster sugar 2 eggs, beaten 120g self-raising flour, sifted

1 First, make the syrup. Slice the orange in half and squeeze out every last bit of juice into a small saucepan, and remove any pips. Using a spoon, scrape all the remaining pith from the inside of the orange and discard. Take the remaining peel and shred into small strips with a knife (think thick-cut marmalade size). Add this to the juice, tip in the sugar, top up with 285ml water and stir until the sugar has dissolved. Place the pan on a low heat and leave to simmer for 1-2 hrs or until the peel has softened (if the peel is still hard but the liquid in the pan is getting low, add more water and reduce back down again). Set aside and leave to cool to room temperature.

2 Heat oven to 110C/90C fan/gas 1/4 and put a roasting tin, filled around 4cm high with water, in to warm. The tray should be large enough to fit a 1lb non-stick loaf tin inside. Brush the loaf tin with a little butter, then line with a strip of baking parchment that runs along the bottom, leaving a slight overhang at each end.

3 Put a paddle attachment in your food processor and put 50g of the golden syrup, the butter and sugar in the bowl. Beat on a high speed for around 5 mins until the paste is very light and creamy. Now turn the speed down on the mixer to low. Slowly add the beaten egg until it is all incorporated, then add the flour and bicarb bit by bit until the mixture is bound together. Fold the milk and lemon zest into the mixture. Turn up the oven to 190C/170C fan/gas 5.

4 Pour the rest of the golden syrup into the base of the tin, then spoon over the sponge mixture. Cling film the top of the tin very tightly, then repeat with two layers of foil. Place the tin in the tray of water in the oven and bake for 45 mins-1 hr. Check after 45 mins by carefully peeling back the foil, the sponge will have risen and should have a slight spring to it when touched. Once the sponge is ready, leave to cool for 5 mins in the tray.

5 To flip the sponge, remove the foil and cling film from the tin and place a large plate on top. Hold the plate and tin in both hands and flip over. If the sponge doesn’t release straight away, give it a little bit of encouragement with the overhang of parchment at either end. Warm the orange syrup slightly and spoon over the sponge a little at a time, allowing it to soak into it and drizzle down the sides. Serve, sliced, with cream or ice cream, and extra syrup.

PER SERVING (6) 475 kcals • fat 19g • saturates 11g • carbs 71g • sugars 56g • fibre 1g • protein 5g • salt 1.0g