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1
Grease 6 3/4 cup size (185ml) dariole moulds - grease well and then blot with kitchen paper or you can spray with oil and blot with kitchen paper.
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2
Beat the butter and sugar in an electric mixer until pale.
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3
Sift flour and baking power, then add eggs one at a time, beating well between each addition.
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4
Add milk and then beat for 1-2 minutes until the mixture is light and combined.
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5
Divide mixture among greased moulds.
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6
Cut 6 x15cm squares of baking paper and foil.
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7
Place the paper on the foil and fold to form a pleat in the centre and place over the moulds, foil side up and then tie with kitchen string to secure.
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8
Place the moulds in a large baking dish and pour in enough boiling water to come halfway up the sides of the moulds.
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9
Cover the pan, then boil for 40 minute, keeping an eye that the liquid does not boil out, until pudding are firm or alternatively as we did in class we put the baking tray in a 175C preheated oven and baked the puddings in their water bath for about 35 to 40 minutes.
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10
Meanwhile for the sauce, place the juice and sugar in a pan with 100ml of cold water and stir over low heat until sugar dissolves.
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11
Add orange slices and grand marnier if using, then simmer, stirring occassionally, for 45 minutes or until the sauce is thickened and reduced.
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12
Allow the pudding to stand in the moulds for 5 minutes, then invert onto plates and pour over the sauce and serve drizzled with custard or cream.
