Use this light sponge topping over a variety of fruit. Stone fruit can be used raw, but apples and pears are best lightly cooked before placing in the bases.
6 tablespoons golden syrup
180 grams butter, very soft but not melted
¾ cup caster sugar
4 tablespoons plain yoghurt
⅔ cup self-raising flour
1 teaspoon ground nutmeg or cinnamon
1 teaspoon vanilla extract
finely grated zest 1 orange (see method)
½ cup sour cream
½ cup thick plain yoghurt
extra golden syrup
6 x 1 cup-capacity ovenproof ramekins
Grease the ramekins and line the bases with a circle of baking paper.
Preheat the oven to 180ºC.
Oranges: Finely zest 1 orange for the batter. Set zest aside. Trim the ends off the oranges then cut down the sides with a sharp knife to remove the skin and all the white pith. Slice into 1 cm thick rounds.
Put 1 tablespoon of golden syrup on top of the baking paper in the base of each dish.
Top with the orange slices, cutting them to fit in one layer.
Batter: Place all the ingredients, including the orange zest, in a large bowl and use a hand beater to beat until the batter is smooth.
Spoon the batter evenly over the oranges and smooth the tops.
Place the ramekins on a flat baking tray and bake for 25–30 minutes until firm and golden.
To serve: As soon as the puddings come out of the oven, gently run a knife around the inside of the dishes and invert each one onto a plate. Remove the baking paper if necessary.
Whisk the sour cream and yoghurt together.
Serve the hot puddings with a spoonful of the cream and an extra drizzle of golden syrup.