A rustic and enticing baked dessert.
1½ cups self-raising flour
⅔ cup caster sugar
½ cup milk
80g unsalted butter, melted
2 tbsp golden syrup
2 tsp orange zest, finely grated
½ cup brown sugar
3 tsp cornflour
1 cup freshly squeezed orange juice, strained
½ cup water
Cream, to serve
Preheat oven to 180°C. Grease a deep, 8-cup capacity ovenproof dish with butter. Sift flour into a large bowl, stir in sugar and set aside. Put milk, butter, syrup, zest and egg in a jug and whisk with a fork until combined.
Add mixture to dry ingredients and beat with a wooden spoon until smooth. Spread into bottom of prepared dish. Peel oranges, removing all white pith. Cut into 1cm thick slices and overlap on top of batter.
Heat juice and water in a heatproof jug in microwave until hot. Combine brown sugar and cornflour and sprinkle evenly over top of oranges.
Slowly pour juice mixture over the back of a metal spoon onto pudding . Bake for 50-55 minutes or until a skewer comes out clean when inserted into cake portion. Cover with foil if over browning. Serve immediately with cream.
Note: This pudding is best served as soon as it’s baked, as syrup will absorb into cake on standing.