Ingredients

125g Butter

125g Soft Light Brown Sugar

2 Eggs

175g Plain Flour (Shipton Organic)

2tsp Baking Powder

1tsp Allspice

1/2tsp Salt

1 Orange (organic) - zest and juice from remaining orange after using slices for lining pudding basin.

5tbls Orange Seville Marmalade

Method

1. In a mixing bowl add the butter and sugar. Creaming method.
2. Add beaten eggs and mix well until incorporated. Add orange zest. Stir in.
3. Grease a 2 pint ceramic pudding basin with butter. Add marmalade to bottom and line with two rows of orange slices in your preferred pattern.
4. Sieve Flour, Baking Powder, Allspice and salt. Add to mixing bowl and fold in until incorporated. Add orange juice and extra milk if required to form a dropping consistency.
5. Spoon into the pudding basin carefully, level.
6. Cover basin with baking parchment or linen cover. Create a lined crease for expansion.
7. Steam for around 90 minutes to 2 hours.
8. Remove from steamer, take off lid and slide a palette knife around the edges of the basin. Turn out onto a warmed plate for serving with ice cream or clotted cream.