Fig, Marmalade & Apple Pudding Cake

I'm a great one for ripping recipes out of magazines and newspapers whilst I'm travelling, and I tore this out when we were in Cape Town in March.  It's South African foody Andrea Burgener's tweak of Nigella Lawson's Marmalade Pudding Cake, and I tweaked it again as I'm not a huge fan of marmalade.  I halved the amount of marmalade and added in some fig jam to make up the amount.  Serve it straight out of the oven if you can, but you can nuke it to warm it up later if you need to.  Let's cook!

Marmalade & Apple Pudding Cake

My notes in italics ...

Serves 8-10

• 250g butter at room temperature
• 120g light brown sugar
• 1 big Granny Smith or other green apple, grated (I used a normal red apple, didn't have a green one)
• 120g good marmalade
• 120g fig jam (I think you could use any kind of jam really)
• 4 large eggs
• 225g self raising flour
• Zest and juice of one orange (didn't have an orange, but found a bottle of lime juice in the fridge and used that)

1. Preheat oven to 180c
2. Butter an ovenproof dish about 24cm square (or equivalent volume round)
3. Mix butter with sugar, apple and two thirds of the marmalade (or marmalade/jam mix)
4. Add eggs, flour, orange zest and half the orange juice
5. Pour into dish, level the top and bake for around 30 minutes
6. It's better to under than over-cook this one, so keep an eye on it
7. Whilst cooking, melt the remaining marmalade/jam mix with the remaining orange juice for the glaze
8. Once the cake is out, dribble the glaze all over the top
9. Eat immediately if you can, with some cream or ice-cream