Paddington Bear Sponge Puddings

By Jack Monroe From the book A Girl Called Jack
Paddington Bear Sponge Puddings

These were inspired by a little lost bear in a blue duffel coat, reminiscent of my childhood. As well as marmalade sandwiches, which are a comfortable and unapologetic staple in my busy household, marmalade puddings can be eaten warm and cosy with custard, or cold as lunchtime snacks.

For how many? Makes 6 small puddings or 4 large ones


  • 70g butter, plus extra to grease the muffin tins
  • 50g sugar
  • a splash of lemon juice
  • 2 eggs
  • 100g self-raising flour (or 100g plain flour and 1 level teaspoon baking powder or bicarbonate of soda)
  • 8 heaped teaspoons marmalade, plus extra to serve


Preheat the oven to 170°C/325°F/gas 3.

Place the butter in a microwaveable dish and heat on the defrost setting for 30 seconds until soft. Transfer to a large mixing bowl. Add the sugar and lemon juice, and cream together until well combined. Break the eggs in, then add the flour. Mix well with a fork or wooden spoon to create a smooth, glossy batter.

Lightly grease each of your muffin tins with a little extra butter to stop the puddings sticking to the sides – which will ruin a seriously good dessert! Dollop a generous blob of marmalade in the bottom of each tin. Divide the batter among the tins, spooning it on top of the marmalade until each tin is approximately two thirds full.

Cook in the centre of the preheated oven for 30 minutes. The puddings should be risen, light and golden, and should come away from the tin easily.

Serve with extra marmalade warmed through to make a sticky sauce!

Tips: Add ginger for a gentle kick – stir either a meagre teaspoon of ground ginger or a little grated fresh ginger into the batter.

Try substituting jam or lemon curd for the marmalade to make light, sticky fruity or lemony puddings.

Increase the lemon flavour by adding the zest and juice of ½ a lemon or 1 tablespoon bottled lemon juice instead of the splash of lemon juice.

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