- 275 g (2. sticks) butter, plus extra for greasing
- 4 tblsp demerara or other raw sugar
- 3 oranges, peeled, pith removed and segmented
- 1 orange, peeled, pith removed and thinly sliced
- 115 g self-raising flour (or
- 1 cup all-purpose flour and increase the baking powder to 2 tsp)
- 1 tsp baking powder
- 175 g caster (superfine) sugar
- 2 eggs
- 3 tsp milk
- 250 ml double (heavy) cream
- seeds from 1 vanilla pod or bean
- Preheat the oven to 180oC/350oF/gas mark 4. Grease an ovenproof dish or cake tin with a diameter of about 20cm (8 inches) with a little butter.
- Melt 100g (1 stick) of the butter in a saucepan over a low heat, add the Demerara sugar and cook until slightly caramelized. Then add the orange segments and cook over a medium heat for 6–8 minutes until the oranges are caramelized.
- Arrange the orange slices in the bottom of the ovenproof dish or cake tin 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. It is important that the mixture is well beaten, so don’t rush at this stage. Add the eggs, one by one, with a little of the sifted flour. Fold the remaining flour into the batter 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, then whip the cream. Serve the pudding hot or cold with the vanilla cream.
Kevin says, "Don’t be tempted to open the oven during the cooking process or you may not get the rise you want."