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Marmalade Sponge

October 8, 2019
Categories:

For the sponge

150g White sourdough bread crumbs

120g Light soft brown sugar

25g Spelt flour

1tsp Bicarbonate of soda

300g Marmalade

125g Melted butter

3 Eggs whisked

For the Caramel Sauce

100g Honey

200g Butter, unsalted

256g Soft dark brown sugar

10g Maldon sea salt

115ml Double cream

Equipment Note

A classic sized daria mould or the like is the vessel used for cooking these individual sponges.