- 100g/3½oz butter, plus extra for greasing
- 100g/3½oz caster sugar
- 100g/3½oz self-raising flour
- 2 free-range eggs
- 2 tbsp milk
- 4 tbsp marmalade
- 190ml/4 fl oz milk
- 1 vanilla pod, split and seeds removed
- 2 free-range egg yolks
- 2 tbsp cornflour
- 2 tbsp caster sugar
- For the marmalade, grease a 12cm/5in diameter ovenproof glass bowl with butter.
- Combine the butter and sugar in a blender or food processor until pale and creamy.
- Add the flour and eggs, milk and two tablespoons of the marmalade and blend again until combined.
- Spoon the remaining two tablespoons of marmalade into the base of the greased bowl. Add the batter.
- Cover with cling film and cook on full power in the microwave for 4-5 minutes until the cake is set and a skewer comes out clean.
- For the custard, heat the milk and vanilla pod in a saucepan, until it just reaches simmering point. Remove from heat.
- Whisk together the egg yolks, sugar and cornflour in a bowl.
- Remove the vanilla pod from the milk and pour the milk into the bowl with the eggs, whisk continuously until the mixture forms a smooth liquid.
- Return the mixture to the saucepan over a medium heat, stir constantly until the custard thickens enough to coat the back of a spoon. Take off the heat immediately and pour into a jug.
- To serve, turn the sponge out onto a plate and pour over the custard.