Marmalade, orange and whisky sponge pudding (Dan Lepard)

Makes 6

A jar of Seville marmalade
125g unsalted butter, plus more for the cups
125g caster sugar
Zest of two oranges, finely grated
2 medium eggs
125g plain flour
1 tsp baking powder
Whisky and double cream to finish

1 Rub the inside of five or six microwaveable china cups with butter, and put one or two tbsp of marmalade in the base of each.

2 Beat the butter, sugar and orange zest till smooth, then add the eggs, one at a time, and beat well each time until smooth.

3 Add the flour and baking powder, stir until smooth and then fill each cup to about two-thirds full.

4 Cover each cup with clingfilm, then microwave in batches of two or three for about a minute. Check to see how cooked they are with a skewer, putting them back in for another 30 seconds each time until a skewer poked in comes out clean.

5 Leave to sit for a minute to settle, then run a knife around the edge of the puddings and upturn on to serving plates. Spoon some whisky and cream over each to serve

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