St Clements Steamed Pudding - cooking recipe

Ingredients

3 tbsp butter, softened
1/2 cup sugar
2 tsp finely grated orange peel
1/4 cup orange juice
2 tsp finely grated lemon peel
2 None eggs
1/4 cup milk
2 cups self-rising flour, sifted
1 None orange, peeled, pith removed, chopped
None None FOR THE ORANGE SAUCE
1/2 cup sugar
1 1/2 tbsp cornstarch
1 None lemon, peel grated and lemon juiced
1 tbsp orange juice
1 tsp butter

Preparation

Grease a 6-cup steamed pudding bowl. Beat butter, sugar and citrus peels in a large bowl. Add eggs, one at a time, beating well after each addition. Combine milk and orange juice. Fold flour, chopped orange and milk mixture alternately into butter mixture, starting and ending with flour.
Pour mixture into prepared bowl. Cover with greased foil and secure with kitchen string. Place bowl in a large saucepan. Pour enough water into pan to come halfway up side of bowl. Cover. Place on medium-low heat. Boil 1 hr 10 mins, adding water as needed, until a toothpick inserted into center comes out clean. Place bowl a wire rack to cool slightly.
Meanwhile, for the orange sauce, combine sugar and cornstarch in a small saucepan. Gradually stir in 1 1/2 cups water until combined. Heat on medium heat, stirring, for 5 mins, until thickened. Stir in remaining ingredients to combine.
Unmold steamed pudding onto a platter. Drizzle with sauce and serve.