110g/4oz self-raising flour
2 eggs, beaten
juice and grated rind of 1 1/2 medium oranges
30g/1oz white breadcrumbs
2 tablespoons milk
1/2 tablespoon baking powder
pinch of salt
In a bowl, cream the butter and sugar. Sieve together the flour, baking powder and salt. Stir into the creamed butter mixture gradually, avoiding lumps, adding the beaten egg bit by bit. When smooth, stir in the milk, orange juice, grated orange rind and breadcrumbs and beat till well incorporated.
Butter a 2-pint pudding basin, add the mixture and steam for two hours in a large lidded saucepan, with boiling water coming up to halfway. Check that the water does not boil away, adding more as necessary.
Serve with cream, or an orange sauce made by dissolving three tablespoons of marmalade and two tablespoons of sugar with a glass of white wine and simmering until well blended. Strain and serve. Use lemon or grapefruit marmalade to make a lemon sauce.Reuse content