Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4. Lightly grease a shallow 20cm diameter round baking dish (or similar-sized oval) dish) and line the base with baking paper.
2. Heat the freshly squeezed orange juice in a pan over a medium heat until reduced to about 75ml. Set aside to cool.
3. Cut the blood oranges into 3mm slices (skin on) and place in a pan of cold water. Bring to a simmer and cook gently for 5-6 minutes until translucent, then lift out with a draining spoon and arrange over the bottom of the baking dish.
4. Warm 190g of the marmalade gently in a pan, then pour into the dish and spread out evenly. For the sponge mix, sift the flour, spices, baking powder and a good pinch of salt into a bowl and mix until well combined.
5. Place the butter and sugar in a separate mixing bowl and beat until pale and fluffy then beat in the eggs one at a time. Gently fold in the flour mix with a metal spoon, followed by the reduced orange juice, ensuring there are no pockets of flour.
6. Carefully spoon the mixture into the dish and spread it out evenly, making sure it touches the sides. Smooth the top with a spoon. Bake for 35-40 minutes until risen and a skewer comes out cleanly when inserted in the middle.
7. Leave the pudding to cool in the dish for 10 minutes, then run a knife around the edge and carefully turn it out onto a warmed serving plate. Warm up the remaining marmalade to pour on top as a glaze just before serving. Serve with clotted cream or vanilla ice cream.
   
   Recipe by Richard Bainbridge, chef and owner at Benedicts in Norwich.