This delicious old-fashioned pudding soaked in golden syrup is a family favourite. You can omit the oranges but they give a pretty decorative effect and add flavour.
You can also use maple syrup, if you prefer, instead of golden syrup - and if you like a really sticky pudding, you can double the amount of syrup you swirl around the bowl, or serve more with the pudding. Squeeze packs are very handy - it also helps to warm the container briefly in the microwave or in a bowl of hot water to allow the syrup to flow more easily.
- Prep Time : 15 minutes
- Cook Time : 1h 30 min
- Yield : 4
Prepare the oranges:
Slice a little off the bottom of the orange to give you a stable cutting surface. Using a large sharp knife, trim away the skin and pith. Start at the top and slice downwards following the curve of the fruit. Try to cut away all of the skin and the pith without also taking too much of the fruit. Cut the orange into slices and remove any seeds.
Grease a 1 litre heatproof pudding basin and arrange the slices over the base and sides. Pour three-quarters of the golden syrup over the slices.
For the pudding: cream the butter, sugar and remaining golden syrup until pale and creamy. Add the finely grated lemon zest. Beat in the eggs and fold through the flour.
Spoon into the lined basin and cover with baking paper (or greased foil ), 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.