½ cup orange marmalade
1 tablespoon orange liqueur, optional (I used Grand Marnier)
175 grams butter at room temperature
¾ cup caster sugar
finely grated zest 1 orange
1 teaspoon vanilla extract
1½ cups self-raising flour
¼ teaspoon sea salt
1 teaspoon ground ginger
¼ teaspoon ground cardamom
½ cup milk
Oranges in syrup
½ cup freshly squeezed orange juice
½ cup caster sugar
1 tablespoon orange liqueur
2 oranges, filleted or sliced
custard or cream
7 cup-capacity metal pudding steamer or pudding basin
Butter the pudding steamer and line the base with a circle of baking paper.
Combine the marmalade and liqueur (if using) and spoon into the base of the steamer.
Beat the butter, sugar, orange zest and vanilla until pale and creamy. Beat in the eggs one at a time until well combined. Sift the flour, salt, ginger and cardamom over the butter mixture and add the milk.Using a large metal spoon, gently but thoroughly fold into the batter, ensuring there are no unmixed pockets of flour. Carefully spoon the batter over the marmalade and smooth the top. Cover the surface of the pudding with a circle of baking paper and cover with the lid or use a double sheet of foil and secure tightly with string. Place a clean cloth in the bottom of a large saucepan and put the pudding on top. Add enough boiling water to come halfway up the sides of the basin. Cover and simmer gently for 1½ hours, topping up with more boiling water as needed.
Orange syrup: Put the juice and sugar in a small saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 8-10 minutes until thick and syrupy. Stir in the liqueur and when cool add the oranges.
To serve: Remove the basin from the steamer and leave for 10 minutes. Remove the lid and paper and place a large plate over the top. Holding the plate and the basin, invert the pudding and remove the basin.
Spoon over any marmalade left in the basin and top with a few pieces of orange and a little syrup, serving the rest separately. Accompany with a jug of custard or cream.