4 tablespoons water
225 grams caster sugar
250 grams caster sugar
250 grams butter
5 eggs, beaten
fine zest of 1 large orange
125 grams plain flour
1 teaspoon baking powder
50 grams fine polenta
2 tablespoons milk
candied orange peel, cut into strips
Preheat the oven to 180ºC. Place 8 x 150 ml pudding moulds in a deep, heavy-based baking dish or tray.
Caramel: Place the water and sugar in a saucepan over a low heat and stir until the sugar has dissolved. Stop stirring, increase the heat and cook until it turns a deep caramel colour. Remove the pan from the heat and dip the base of the pan in cold water to stop it cooking any further. Carefully pour the caramel into the base of the tins. Tilt each one slightly as you go, to spread the caramel evenly around.
Drizzle any remaining toffee onto a piece of baking paper to use for decoration. Once the caramel in the moulds has set lightly grease any remaining exposed surfaces with a little butter.
Puddings: Cream the sugar and butter until pale and fluffy. Gradually add the eggs and orange zest, beating well. This may curdle a little but don’t worry.
Sieve the flour and baking powder together then stir in the polenta. Gently fold into the butter mixture. Add enough milk to obtain a dropping consistency.
Fill the pudding moulds about ¾ full with the mixture then return to the dish. Pour hot water around the puddings to come 2/3 up their sides. Cover the whole dish with foil and bake 50-55 minutes or until the puddings are spongy to the touch but not solid. Remove from the oven and immediately invert each pudding onto a tray. If necessary use a blow torch on the base of the tins to loosen any caramel that is sticking.
To serve: Top each pudding with a spoonful of crème fraîche and decorate with the extra caramel pieces and candied orange peel. Makes 8.