- 100 g unsalted butter, softened
- 100 g caster sugar
- 100 g self-raising flour
- ½ t baking powder
- 2 free-range eggs
- 2 T milk
- Grated zest and juice of 2 oranges
- 4 T golden syrup
- cream or crème anglaise, for serving (optional)
Cream the butter and sugar then fold in the flour and baking powder. Beat in the eggs, one at a time, then beat in the milk, orange zest and orange juice.
Grease 4 Dariole moulds or ramekins. Put 1 T golden syrup in each, then pour in the batter. Fasten foil loosely across the tops to act as lids.
Place the moulds in a steamer and cook for 40 minutes. Turn the puddings out into warmed bowls. Serve with cream or crème anglaise, if desired.