Ingredients
- 150g Dark Brown Sugar
- 150g softened butter, plus extra for buttering the dish
- 2 blood oranges, zested and juiced
- 3 eggs, beaten
- 150g All Purpose Flour, mixed with a pinch of salt
Syrup
- 200ml blood orange juice
- 4 tbsp caster sugar
- 2 blood oranges
Directions
- Butter a 1.1 litre (2 pint) pudding dish. Put the sugar and butter in a large bowl and beat with electric beaters until pale and fluffy.
- Beat in the orange zest and eggs (add 2 tbsp of flour to help) then fold in the rest of the flour.
- Put the juice from the zested oranges in a jug and add more to make up the 200ml amount. Put the juice in a pan with the caster sugar.
- Simmer until thick and syrupy then cool. Pour half into the bottom of the pudding dish. Top with the sponge mix.
- Clip on the lid or cover the basin with pleated sheets of baking paper and foil (one of each). Secure with string and cut off any excess paper/foil.
- Put the basin into a steamer or in a large pan on an upturned saucer (to stop it touching the base of the pan) with simmering water coming a third of the way up the sides of the dish.
- Steam for 2 hours, checking the water now and again and topping up if needed.
- Rest the pud for a couple of minutes before turning out (if you need to, use a palette knife to loosen). Re-heat the rest of the syrup then pour over to serve.