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1
FOR THE SPONGE: Butter the inside of a 2-cup oven-proof bowl (or 1 pint pudding basin).
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2
In a small bowl, whisk together the flour & baking powder, then set aside.
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3
In a large mixing bowl, beat together butter & sugar until soft & light, then gradually add the beaten eggs.
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4
Beat in the flour & baking powder mixture & then the milk, beating until thoroughly blended.
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5
Pour the mixture into the prepared bowl, making sure the surface is very level.
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6
Line a sheet of aluminum foil with a sheet of greaseproof paper & fold to make a pleat in the center, as this will allow for the expansion of the pudding as it rises.
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7
Cover the bowl of batter with the lined foil & wrap it around the rim firmly, then tie a piece of string around it to secure the foil in place.
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8
Set the bowl of batter in EITHER a covered steamer OR a covered pan of simmering water & steam for 1 1/2 hours, keeping an eye on the water level & topping it off with boiling water as needed.
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9
FOR THE SYRUP: About 10 minutes before the pudding is finished, combine the sauce ingredients in a small pan & heat gently.
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10
When the pudding is cooked, remove it from the steamer & unwrap the pudding.
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11
Using a knife, carefully ease the edges of the pudding away from the bowl, then turn it out onto a warmed plate & spoon 3 tablespoons of golden syrup over the hot pudding.
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12
Finally, pour the warm orange syrup over the pudding & serve!
