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Orange steamed pudding
ingredients
½ cup golden syrup
100g unsalted butter, softened
150g caster sugar
1 orange, juiced and rind grated
2 eggs
1 egg yolk
200g self-raising flour
100g candied orange peel
1 orange, extra, for garnish
method
Grease a 900ml basin with butter. Pour the golden syrup into the bottom of the basin. In preparation, cut a circle of baking paper larger than the basin and fold a pleat into the centre to allow for expansion when the pudding is steamed. Have string on hand to secure paper to basin.
To make the sponge, cream the butter, sugar and orange rind. Add the beaten eggs and yolk gradually, beating well after each addition. Fold in the flour and add the juice and candied peel.
Spoon the mixture onto the golden syrup in the basin. Cover with baking paper and secure tightly with string. Tie an extra length of string across the top to make a handle.
Place in a large saucepan and half-fill with hot water. Cook for 1½ to 2 hours.
With a potato peeler pare the rind of an orange very finely, making sure there is no pith on the back of the strips. Cut into very fine shreds.
Invert onto a serving dish and garnish with shreds of orange. Serve with custard or cream.
Serves 6
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