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    Spiced Orange Treacle Sponge Puddings

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    Spiced Orange Treacle Sponge Puddings

    These individual puddings are cooked in the oven in a roasting tin filled with water, which gives the same results as steaming in a pan, but is much easier to manage. Using the whole of the orange, including the skin, gives the puddings a superb, zesty flavour.

    • Vegetarian
    • Preparation time: 15 minutes to 20 minutes
    • Cooking time: 75 minutes
    • Total time: 1 hour 30 minutes to 1 hour 35 minutes 60 minutes 35 minutes

    Serves: 8

    Ingredients

    • 1 medium orange
    • 14 tbsp golden syrup
    • 3 large eggs
    • 175g butter, softened
    • 175g golden caster sugar
    • 175g self raising flour
    • 1 tsp baking powder
    • 1 tsp ground mixed spice

    Method

    1. Preheat the oven to 180°C, gas mark 4. Butter 8 x 175ml metal pudding basins. Cut 8 thin slices from the middle of the orange and reserve. Remove and discard the pips from the remaining orange pieces and process, including the skin, in a food processor to a coarse, even texture.
    2. Spoon 1 tablespoon of golden syrup into each pudding basin and top with a slice of orange, cutting a slit to the centre so that it sits flat in the base of the basin.
    3. Place the remaining ingredients, except for the remaining golden syrup, in a large bowl with 3 tablespoons of the chopped orange. Whisk together with an electric hand whisk until just blended. Divide between the basins. Butter 8 x 15cm squares of foil, make a pleat in the centre of each and use to cover the basins, buttered side down. Then fold in the edges to seal tightly.
    4. Place the basins in a large roasting tin and fill the tin with enough boiling water to come halfway up the side of the basins. Cover the roasting tin with foil and bake for 1¼ hours until the puddings are well risen and firm.
    5. Leave to stand for about 5 minutes, then remove the foil and loosen the edges of the puddings with a round bladed knife. Just before serving, gently heat the remaining 6 tablespoons of golden syrup and the chopped orange in a pan for 3-4 minutes until hot. Then turn the puddings out and serve with the sauce poured over the top.

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    Cook's tips

    Golden syrup slips easily off the spoon when the spoon is hot, so dip it in boiling water for a few seconds before using.

    To make one large pudding, use a 1.5 litre basin. Place the golden syrup in the basin first and top with the orange slices, overlapping them slightly. Cook in a large pan of simmering water for 2-2¼ hours.

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