Ingredients

Method

• 100 g unsalted butter, softened
• 100 g caster sugar
• 100 g self-raising flour
• ½ t baking powder
• 2 free-range eggs
• 2 T milk
• Grated zest and juice of 2 oranges
• 4 T golden syrup
• cream or crème anglaise, for serving (optional)

Method

Ingredients

Cream the butter and sugar then fold in the flour and baking powder. Beat in the eggs, one at a time, then beat in the milk, orange zest and orange juice.

Grease 4 Dariole moulds or ramekins. Put 1 T golden syrup in each, then pour in the batter. Fasten foil loosely across the tops to act as lids.

Place the moulds in a steamer and cook for 40 minutes. Turn the puddings out into warmed bowls. Serve with cream or crème anglaise, if desired.