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Picture: Ian Munro/The West Australian

The addition of orange zest and Grand Mariner add the perfect amount of zing to this pudding.

RECIPE: Steamed Golden Pudding
Serves 4

zest of 1 orange
3 tbsp golden syrup
1 cup self-raising flour
1 tsp baking powder
175g butter, softened
175g caster sugar
3 eggs

Sauce:
juice and zest of 1 orange
1 tbsp sugar
3 tbsp golden syrup
1 tbsp Grand Marnier
cream to serve

Grease a small pudding 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. 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 large pot with water halfway up sides. Bring to the boil, then reduce heat to low and steam, covered, for 2 hours. Set aside for 10 minutes.

To make the 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. Add the Grand Marnier. Turn out pudding and pour sauce over top. Serve with cream.