Search icon

What you’ll need

butter

150g softened butter

brown sugar

110g brown sugar

eggs

3 eggs

flour

2 cups The Healthy Baker Self Raising Flour

apricot jam

1 cup jam

milk

200ml milk

orange grated

1 finely grated zest an orange

orange marmalade

½ cup, for the syrupy oranges orange marmalade

orange

½ cup finely sliced, for the syrupy oranges

To serve

custard

to serve; or custard

pouring cream

to serve; or cream

yoghurt cream

to serve yoghurt cream or ice cream

1

First make the syrupy oranges by placing the orange slices in a saucepan just covered with water and simmering for a few minutes.

2

Drain away the water, add the marmalade and another splash of water and cook for a few minutes more.

3

Generously butter a 2-litre capacity pudding bowl, preferably with a lid. Line the base of the pudding bowl with the syrupy oranges.

4

Cream the butter and sugar together and once and light and fluffy, add the eggs once at a time, mixing well between each addition.

5

Fold through the flour, jam, zest and milk and gently combine.

6

Spoon mixture into the pudding bowl and either attach its lid or if it doesn’t have one, tightly cover with foil and tie up with string.

7

Pull out your biggest saucepan (also with a lid), place the pudding bowl in its centre and then gently fill the saucepan with hot water (so it comes about ¾ up the sides of the pudding).

8

Set the stovetop to medium and steam the pudding for 1½ hours or until a skewer inserted comes out clean.

9

Serve with custard, cream, ice cream or yogurt.