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Method :
Cream 100 g/4 oz/0.5 cup of the sugar with the butter or margarine and
eggs, then beat in the flour and baking powder, followed by the orange
juice and half the orange rind. Pour the mixture into a greased 1.2
liter/2 pt/5 cup pudding basin and cover with pleated greaseproof (waxed)
paper. Place in a large saucepan and add enough boiling water to come
half-way up the side of the basin. Cover and steam for 1.5 hours, topping
up with boiling water as necessary, until springy to the touch.
Mix the remaining sugar and orange rind in a saucepan and heat gently
until the sugar has dissolved. Mix the arrowroot with a little cold water,
then stir it into the pan, bring to the boil and boil until the mixture
thickens. Add a little more sugar and orange juice to taste, if necessary,
and serve the sauce with the orange pudding. |