1 orange, rind finely grated, juiced
3 tbs golden syrup
175g self-raising flour, sifted
1 tsp baking powder
175g unsalted butter, softened
175g caster or brown sugar
3 eggs
Chilled cream to serve, optional
Sauce
1 orange, zested, juiced
1 tbs caster sugar
3 tbs golden syrup
20ml (1 tbs) orange liqueur, optional
Step 1
Grease a 1.2-litre basin. Combine half the zest with golden syrup and place in basin. Place flour, baking powder, butter, sugar, eggs and remaining zest in a food processor. Process to combine (it should be a dropping consistency, if not add a little orange juice). Spoon into basin, level the top, then cover with baking paper pleated in the middle. Secure with string and cover with foil. Place in a pan with water halfway up sides. Bring to the boil, then reduce heat to low and steam, covered, for 2 hours (check water level, top up when necessary). Set aside for 10 minutes.
Step 2
Meanwhile, to make sauce, place orange zest and juice, sugar and golden syrup in a saucepan. Bring to the boil then reduce heat to low and simmer for 1-2 minutes. The liqueur can be added at this stage.
Step 3
Turn out pudding and pour sauce over top
