Orange Pudding With Rum Sauce - cooking recipe

Ingredients

1/2 cup butter, 1 tbsp melted, remaining softened
2 tbsp brown sugar
1 None orange, unpeeled, cut into 1/8 inch slices
3/4 cup granulated sugar
2 tsp orange zest
2 None large eggs
1 1/3 cups self-rising flour, sifted
1/3 cup all-purpose flour, sifted
1/2 cup milk
None None FOR THE RUM SAUCE
4 tbsp butter
1/2 cup golden syrup or honey
1/4 cup brown sugar
2 tbsp dark rum

Preparation

Brush a 2-quart pudding basin or cake pan with melted butter. Sift brown sugar into basin and shake to coat sides evenly. Arrange orange slices over bottom and around sides, ensuring slices around sides touch slices on bottom.
Beat softened butter, sugar and orange zest until light and fluffy. Beat in eggs, 1 at a time. Stir in flour alternately with milk. Transfer to prepared basin and cover with pleated parchment paper and foil. Secure with a lid or butcher's twine.
Place basin in a large saucepan with enough boiling water to come halfway up sides. Cover saucepan with a tight-fitting lid and simmer for 1 hour, replenishing pan with boiling water as necessary. Let cool for 5 mins before removing from pan.
Meanwhile, to make rum sauce, stir butter, syrup and sugar in a small saucepan over low heat until sugar has dissolved. Bring to a boil then reduce heat and simmer for 3 mins, or until thickened slightly. Remove from heat and stir in rum. Drizzle over hot pudding.