Caramelised Orange Pudding

This tangy orange pudding will delight your taste buds, but don’t be tempted to open the oven while it’s baking or you may not get the rise you want.

Serves 8–10

275g (2½ sticks) butter, plus extra for greasing
4 tbsp demerara or other raw sugar
3 oranges, peeled, pith removed and segmented
1 orange, peeled, pith removed and thinly sliced
115g (1 cup) self-raising flour (or 1 cup all-purpose flour and increase the baking powder to 2 tsp)
1 tsp baking powder
175g (¾ cup) caster (superfine) sugar
2 eggs
3 tsp milk

To Serve
250ml (1 cup) double (heavy) cream
Seeds from 1 vanilla pod or bean

Preheat the oven to 180ºc/350ºF/gas mark 4. Butter an ovenproof dish or cake tin
with a diameter of about 20cm (8 inches).

Melt 100g (1 stick) of the butter in a saucepan over a low heat, add the demerara
sugar and cook until slightly caramelized. Add the orange segments and cook over a
medium heat for 6–8 minutes until they are caramelized.
Arrange the orange slices in the bottom of the prepared dish and pour over the
caramelized oranges and sauce.
Sift the flour and baking powder into a bowl. in a separate bowl, beat together the
remaining butter and caster sugar until fluffy and light. Don’t rush this stage. Beat in
the eggs, one by one, with a little of the sifted flour. Fold in the remaining flour and
mix in the milk. Spoon the mixture over the oranges and bake for 30–40 minutes until the sponge is golden.

Pour the cream into a bowl, add the vanilla seeds and whip to soft peaks. Serve the
pudding hot or cold with the vanilla cream