Baked Marmalade Sponge
This post was first written in June 2013 and updated in June 2021.
Are you following Meal Plan 1?
If so, this baked sponge can be eaten at any time during the week when you need the calories. Would be lovely as a Sunday tea, or maybe after Sunday lunch for a real blowout. If you are following the planner in full, then you can afford the blow out and still spend only £1 a day
How to make Baked Marmalade Sponge
Find a dish that holds about 800ml and put the marmalade in the bottom.
Whisk the oil and sugar together. Add the egg yolk and whisk. Add the egg white and whisk incorporating as much air as you can.
Sieve the flour and fold in gently. Now top the marmalade with the sponge mix and bake for 45 minutes or microwave for 6 minutes.
Or you could put the base and sponge mix in a 2 pint pudding basin and steam it for a couple of hours to make a steamed pudding. Put a lid on the basin or tightly tie on a couple of layers of greaseproof paper. Steam it in a slow cooker for fuel efficiency
Variations of a Baked Marmalade Sponge
Any jam of course can be used in the base.
Needless to say, custard would be lovely with this, or cream or ice cream
You could replace a large, heaped tblsp of flour with sieved cocoa for a chocolatey version, or how about a coffee one, using 2 tsps instant coffee dissolved in the tiniest amount of water. Or even both for a choca mocha! For a total sugar rush, serve with chocolate sauce and chocolate ice cream
About 30g of dried fruit stirred through would work well, or 20g dates and 10g walnuts
You get the idea….. try some stuff and see if you like it, not for the slimmers though, should just be an occasional treat
This is from Meal Plan 1, a complete 7 day plan for 2 adults. Contains 3 meals a day, plus snacks, all recipes and a shopping list
Would You Like More Sponge Based Puddings?
- 1 egg beaten
- 100 g self raising flour sieved
- 50 g sugar
- 100 ml veg oil
- 200 g marmalade
- Put the marmalade in a small baking dish
- I often use this one, which measures 8”/20cm x 5.5”/14cm on the inside useable part, and has a capacity of 800ml
- Put the vegetable oil and sugar in a bowl and mix it about a bit.
- Add the egg yolk and beat in well. They are fairly robust and I pick them up with my fingers
- Add the beaten egg, bit by bit, beating well between each addition to get a bit of air in the mixture. If you can, beat it until light and fluffy.
- Carefully fold in the sieved flour.
- Top with the sponge mixture
- Bake at 150 fan/180 non-fan for about 45 minutes until golden on top. Or microwave on high for 6 minutes
- Click here to start a 45 minute timer
- Serve with custard if you like, or a trickle of cream, or as here, just as it is