Banish chills with a hot sponge
What could be more comforting on an autumnal afternoon?
Marmalade and ginger pudding
Takes 20 mins serves 4
90g butter, softened 90g golden caster sugar 2 medium eggs, beaten 90g self-raising flour 1/2tsp baking powder
1tsp ground ginger 2 balls chopped stem ginger, plus 1-2tbsp ginger syrup from jar 2tbsp milk juice and finely grated zest of 1 orange 4tbsp marmalade
1 Beat the butter and sugar with a hand-held whisk until light and fluffy. Gradually add the eggs, then fold in the flour, baking powder, ginger, stem ginger, milk and orange zest, taking care not to stir too much. 2 Spoon the mixture into a buttered 900ml pudding basin, cover with clingfilm and microwave on full power for 4 mins in an 850-watt microwave, until just cooked. Or, for individual servings, you can decant into mini microwave-safe pudding basins and steam for about 1 min each. If steaming traditionally, allow 30 minutes for a small pudding and 1 hour for a large one. 3 Meanwhile, to make the sauce, put the orange juice in a pan and bring to the boil, then reduce it by half. Stir in the marmalade and ginger syrup until it melts. 4 Turn the pudding out onto a plate, spoon over the orange sauce and serve with custard, cream or ice cream.