Ingredients
- 170g soft butter, plus extra for lining moulds
- 110g caster sugar
- Zest of 1 orange
- 50g golden syrup
- 1tbs marmalade
- 3 eggs
- 170g self-raising flour
- 100g muscovado sugar
- 200ml cream
- 30g cold butter
- Small piece of fresh ginger, peeled and grated
- 30ml orange liqueur
- Zest of 1 orange
- Line small (metal) dariole moulds lightly with some soft butter and set aside. Into a large bowl add the soft butter, caster sugar, orange zest, golden syrup and marmalade and mix with an electric whisk for one minute. Whisk in two of the eggs and half the flour until mixed evenly, then add the remaining egg and flour and whisk together. The mix should just drop off the whisks when lifted up. If it is too thick, add a splash of milk.
- Spoon the mix into the lined small moulds until three-quarters full. Place a steamer on the hob with an inch of water in the base pot and cover with a lid. When the water begins to boil, place the puddings on the shelf in the steamer and replace the lid. Cook on a low-medium heat for 25-30 minutes, until a skewer placed into the middle of the pudding comes out clean.
- While the puddings are cooking, make the caramel sauce. Add the sugar and cream to a saucepan and place on a medium heat. Bring to the boil and allow to reduce by half, then lower the heat and stir through the cold butter and grated ginger, before adding the orange liqueur. Stir to combine, then remove from the heat.
- Turn the steamed puddings out on to small individual serving plates/bowls and spoon on the sauce around the puddings. Garnish with orange zest before serving.
