Steamed puddings are hefty eating. Plan a light main course to precede one. If orange isn’t what you fancy, lemon will stand in adequately – or whatever flavour you want!
4oz (100g) unsalted butter
4oz (100g) caster sugar
4oz (100g) self-raising flour
1oz (25g) fresh breadcrumbs
juice and zest of 2oranges
Cream the butter and sugar together.
Stir in the dry ingredients.
Beat in the eggs, then add the milk and orange juice and zest.
Butter the sides of four small bowls or four large ramekin dishes. Put a tablespoon of syrup in each bowl and pour on the batter. Fasten silver foil loosely across the tops to act as lids, and tie on with string.
Place the bowls or ramekins in a roasting tray half-filled with boiling water. Either steam on top of the stove for 40 minutes, or start off on top, and then transfer when bubbling to an oven preheated to 300°F (150°C) Gas 2, and cook for the 40 minutes, until done.
Turn out of the bowls or dishes, and serve with clotted cream.