It simply has to be served with lashings of hot vanilla custard. But if you really, must, it also works with cold cream!
Orange and Ginger Pudding RecipeServes: 4–6
Ingredients:125g (5 oz) butter
100g (4 oz) caster sugar
2 eggs, separated
2 tsp finely-grated orange zest
120g (1 cup) self-raising flour
2 tbsp orange juice
2 tbsp preserved ginger, chopped
Method:Using an electric whisk, cream together the butter and sugar until light and fluffy. Add the egg yolks, one at a time, beating thoroughly to combine after each addition. Stir in the orange zest and beat until combined.
Turn the mixture into a large bowl then, using a metal spoon, fold in the sifted flour, orange juice and ginger. Stir the mixture until just combined.
Beat the egg whites in a small mixing bowl until stiff and glossy then fold lightly into the batter.
Grease a 1l pudding basin and line the base with greaseproof (waxed) paper. Spoon in the batter, cover with a sheet of greased greaseproof paper (pleat this in the centre) then cover with a double layer of kitchen foil. Tie this in place then set the pudding basin either in a steamer basket or on a trivet in a large pan. Either steam or cook in boiling water for about 75 minutes. During this time, ensure that the pan does not boil dry.
At the end of the cooking time, unwrap the pudding and turn out onto a serving plate. Serve hot with custard.