Reduced Sugar Marmalade Sponge Puddings

If like us, you can't resist a pudding but all of those calories make you feel guilty, this recipe is just for you. The marmalade we've used has 50% less sugar than its classic counterpart but 50% more fruit and it's no less yummy.


Time: 40 mins

Makes 4

Ingredients for the sponges:

100g butter

50g light soft brown sugar

2 eggs, beaten

75g self raising flour

50g wholemeal self raising flour

1 satsuma, segmented


100g Duerr’s Half Sugar Marmalade

Ingredients for the topping:

100g Duerr’s Half Sugar Marmalade

50ml orange juice


Method:

1) Pre-heat the oven to 190ºC/170ºC fan/Gas 5.

2) Grease 4 small glass or ceramic pudding basins (about 11cm diameter) with butter.

3) Place the butter, sugar, eggs, flours and satsuma into a food processor and blend for a minute until well mixed. Add the marmalade and mix again very briefly, just until the marmalade is blended through.

4) Divide the mixture between the pudding basins and place on a baking tray. Cook for 30 minutes until a skewer comes out clean.

5) Set aside for a few minutes while you make the glaze. Heat the marmalade and orange juice in a pan or in the microwave and stir until dissolved.

6) Carefully turn the puddings out onto serving plates and spoon over the sauce, serve with vanilla ice cream or custard.

Recipe courtesy of Duerr's

Duerr’s Half Sugar Fine Cut Seville Orange Spread is available at Morrisons and Sainsbury’s, RRP £1.39