Ingredients

Step by step

1. Preheat the oven to 200°C, fan 180°C, gas 6. Butter four individual pudding moulds (about 180-200ml each) and line the bases with small circles of baking paper. Spoon 20g marmalade into each one. Zest the easy peelers and set aside the zest. Peel the easy peelers, then use a small serrated knife to cut two rounds from the middle of each (enjoy the ends as a cook’s perk!). Nestle the easy peeler slices into the marmalade. Cut four squares of foil, a little larger than the tops of your pudding moulds, and brush the non-shiny side of each with butter. Fold a pleat in the centre of each one – this will give the puddings room to expand as they bake.

2. In a large mixing bowl, beat the butter, sugar and zest until pale and fluffy. Beat in the eggs, one at a time. Fold in the flour, almonds, cardamom and salt until smooth and combined. Divide the batter evenly among the pudding moulds and tightly cover each one with the prepared foil ‘hats’.

3. Bring a kettle of water to the boil. Place the puddings in a roasting tin, then fill the tin with just-boiled water until the water is 2cm deep. Carefully transfer to the oven and bake for 35-40 minutes or until puffed up, the tops are dark golden and a skewer inserted into the sponge comes out clean. Remove the puddings from the roasting tin with oven gloves, peel off the foil hats and leave to stand for 5 minutes.

4. Run a cutlery knife around the insides of the moulds to loosen, then turn out the sponges onto serving plates or into bowls and serve with cream.