Prep time: 25 mins / Cook time: 90 mins / Serves: 6
150g butter, at room temperature, plus extra for greasing
365g caster sugar
Zest and juice of 2 medium oranges
210g cake flour, sifted
Boiling water, for cooking
3 lemons, juiced and zest peeled off (remove all the pith) and blanched in hot water
Icing sugar, to dust
Lemon slices, to garnish
Grease and line a 15cm wide and 15cm deep oven-proof bowl. Beat the butter, 165g of the caster sugar and orange zest for five minutes until pale and fluffy. Beat in the eggs one at a time until they’re incorporated. Fold in the flour by hand before adding the orange juice. Spoon the mixture into the greased bowl and smooth the top.
Place a square of baking paper on top of the bowl and cover tightly with another square of heavy foil. Secure the top with a piece of string and fold the edges of foil upwards. Place a jam-jar lid in a large pot and rest the bowl on top to keep it from touching the bottom and breaking.
Pour boiling water into the pot around the bowl until it reaches about halfway up the side. Place a tea towel over the pot before securing it with a tight-fitting lid. Fold up the tea towel to prevent it from burning. Cook for an hour and a half in simmering water on low heat, topping up the water as needed, then carefully remove the bowl from the water and leave it to cool slightly before turning it out onto a plate.
To make the syrup, add the juice of the zested lemons to a small saucepan and bring it to a simmer with the remaining caster sugar and blanched zest for 10 minutes. Strain the liquid and pour it over the citrus pudding. Dust with icing sugar, garnish with lemon slices, and serve.