Source The English Kitchen
|75 g softened, plus extra for greasing||unsalted butter|
|2 large, beaten||eggs|
|100 g||self-raising flour|
|1 level tsp||baking powder|
|3 T, plus extra to serve||golden syrup|
|4 T freshly squeezed||orange juice|
1. ** The last two ingredients are for the sauce. **
Butter a one-pint pudding basin. Beat the butter and sugar in a large mixing bowl until they’re soft and light. Gradually add the beaten egg, sieve in the flour and baking powder and add the milk. Beat until it’s thoroughly blended, and you have a dropping consistency. Pour the mixture into the basin, making a nice level surface with the back of a spoon.
2. Line a sheet of foil with a sheet of greaseproof paper and fold to make a pleat in the centre this will allow for expansion as the pudding rises. Cover the basin with the foil and wrap it firmly around the rim. Then tie with a piece of string to secure it in place. (I actually use a rubber band. The post man is always leaving them behind and they come in very handy for all sorts!)
3. Stand the basin in a steamer or a pan of simmering water, put the lid on the pan and steam for 1˝ hours, topping up with boiling water if necessary.
4. Combine the syrup and orange juice in a small pan and heat gently.
5. When the pudding’s cooked, remove it from the pan, unwrap it and ease the pudding away from the basin with a palette knife. Turn out onto a warmed plate and spoon over loads of golden syrup. Finally, pour the warm orange syrup over and serve.