¼ cup golden syrup
150 grams butter at room temperature
150 grams caster sugar
finely grated zest 2 oranges
1⅔ cups self-raising flour
1 teaspoon each ground nutmeg, cinnamon and ginger
⅓ cup milk
4 dashes Angostura Bitters
Butter a 5 cup-capacity pudding basin and cut two circles of baking paper, one to line the base and another to fit over the top of the pudding.
Finely zest the oranges for the batter and set 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 1cm thick rounds then into half moons.
Line the base of the basin with baking paper then top with the golden syrup.
Arrange the orange slices closely together with the round side down as this will be the top when the pudding is turned out.
Batter: Beat the butter, sugar and orange zest until light and fluffy. Beat in the eggs one at a time. Combine the flour and spices and fold into the egg mixture along with the milk and Angostura Bitters.
Carefully spoon the mixture over the oranges and smooth the top. Cover with the circle of baking paper then the lid. If using foil, make a pleat in the foil to allow the pudding to rise and tie firmly onto the basin with kitchen string.
Place a small folded tea towel in the bottom of a deep saucepan and put the basin on top.
Add enough boiling water to come halfway up the sides of the basin. Cover and bring to the boil then reduce the heat and simmer for 1½ hours, adding extra boiling water to replenish if needed.
Turn the pudding out onto a shallow serving dish.
Drizzle with extra warm golden syrup mixed with a couple of drops of bitters if desired. Serve with custard or cream, and enjoy alongside a warming Rum Hot Toddy.