1. FOR THE SPONGE: Butter the inside of a 2-cup oven-proof bowl (or 1 pint pudding basin). 2. In a small bowl, whisk together the flour & baking powder, then set aside. 3. In a large mixing bowl, beat together butter & sugar until soft & light, then gradually add the beaten eggs. 4. Beat in the flour & baking powder mixture & then the milk, beating until thoroughly blended. 5. Pour the mixture into the prepared bowl, making sure the surface is very level. 6. Line a sheet of aluminum foil with a sheet of greaseproof paper & fold to make a pleat in the center, as this will allow for the expansion of the pudding as it rises. 7. Cover the bowl of batter with the lined foil & wrap it around the rim firmly, then tie a piece of string around it to secure the foil in place. 8. Set the bowl of batter in EITHER a covered steamer OR a covered pan of simmering water & steam for 1 1/2 hours, keeping an eye on the water level & topping it off with boiling water as needed. 9. FOR THE SYRUP: About 10 minutes before the pudding is finished, combine the sauce ingredients in a small pan & heat gently. 10. When the pudding is cooked, remove it from the steamer & unwrap the pudding. 11. Using a knife, carefully ease the edges of the pudding away from the bowl, then turn it out onto a warmed plate & spoon 3 tablespoons of golden syrup over the hot pudding. 12. Finally, pour the warm orange syrup over the pudding & serve! ---------------------------------------------------------------------------
Nutrition
Ingredients
