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This tangy orange pudding will delight your taste buds, but don’t be tempted to open the oven while it’s baking or you may not get the rise you want.
Serves 8–10
275g (2½ sticks) butter, plus extra for greasing
4 tbsp demerara or other raw sugar
3 oranges, peeled, pith removed and segmented
1 orange, peeled, pith removed and thinly sliced
115g (1 cup) self-raising flour (or 1 cup all-purpose flour and increase the baking powder to 2 tsp)
1 tsp baking powder
175g (¾ cup) caster (superfine) sugar
2 eggs
3 tsp milk
To Serve
250ml (1 cup) double (heavy) cream
Seeds from 1 vanilla pod or bean
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