Marmalade pudding and Bourbon custard

By Andi Oliver From Saturday Kitchen Ingredients For the marmalade upside-down pudding 1 orange, skin on 100g/3½oz thick-cut orange marmalade 100g/3½oz unsalted butter, softened 100g/3½oz caster sugar 2 free-range eggs 175g/6oz self-raising flour ½ tsp bicarbonate of soda For the bourbon custard 250ml/9fl oz double …

Chocolate and whisky Génoise sponge filled with marmalade cream

Enhance a traditional Génoise sponge with the rich flavours of chocolate and whisky. Ingredients For the sponge 5 free-range eggs 150g/5oz caster sugar 110g/4oz plain flour 40g/1½oz cocoa powder 25g/1oz butter, melted, plus extra for …