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Prep 35 mins
Cooking 1 hour 30 mins
Serves 6
A gorgeous, homely pudding to serve after Sunday roast – or any time you fancy!
First make the syrupy oranges by placing the orange slices in a saucepan just covered with water and simmering for a few minutes.
Drain away the water, add the marmalade and another splash of water and cook for a few minutes more.
Generously butter a 2-litre capacity pudding bowl, preferably with a lid. Line the base of the pudding bowl with the syrupy oranges.
Cream the butter and sugar together and once and light and fluffy, add the eggs once at a time, mixing well between each addition.
Fold through the flour, jam, zest and milk and gently combine.
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.
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).
Set the stovetop to medium and steam the pudding for 1½ hours or until a skewer inserted comes out clean.
Serve with custard, cream, ice cream or yogurt.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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