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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.
Recipe
Mix all the ingredients except the eggs into a bowl to combine.
Beat eggs until well aerated and add to the bowl with the mixture and continue to combine ingredients thoroughly.
Grease the dairy moulds with butter or oil.
Fill each mould with the mixture and cover.
Place in the steam oven and cook for 40 minutes or until cooked.
Allow the sponges to cool slightly and then carefully turn then out onto your serving dishes.
In a pan slowly melt all the ingredients together over a low heat until sugar crystals have fully dissolved.
The sauce will be split until whisked thoroughly.
You are likely to have some leftover but it does keep very well in the fridge and does go very well with a lot of other dishes and ingredients.
