A lovely variation on the more traditional golden syrup version.

Serves 4

2 Navel oranges
100g (1/2 cups) caster sugar
250ml (1 cup) water
3 tablespons good quality maple syrup

Pudding:
100g softened unsalted butter
100g (1/2 cup) caster sugar
2 tablespoons maple syrup
2 eggs
100g (3/4 cup) self raising flour

Cut one of the oranges into slices about 4mm thick. Put the sugar and water in a frying pan and bring to a gentle simmer, stirring to dissolve the sugar. Poach the orange slices for five minutes. Remove with a slotted spoon and drain on paper towels.
Grease a 1 litre heatproof pudding basin and arrange the slices over the base and sides. Pour the maple syrup over the slices.
For the pudding, cream the butter, sugar and maple syrup until pale and creamy. Add the finely grated zest of the second orange. Beat in the eggs and fold through the flour.
Spoon into the lined basin and cover with greased foil (or non-stick baking paper), pleating it in the middle (to allow room for the pudding to expand). Tie the cover securely with string and place on an up-turned saucer in a large pan. Fill the pan one-thirds full with boiling water and simmer over medium heat for 1 1/2 hours topping up with water from time to time. Remove from pan and turn pudding onto a warm serving platter. Luscious with cream or custard.

Tip: if you prefer, the orange be peeled before lining the bowl in which case there is no need to cook them first