Orange steamed pudding

1.In a large frying pan, combine sugar and water. Stir over low heat until dissolved. Place orange slices in syrup and cover with baking paper. Simmer for 25-30 minutes, until tender. Drain slices on a rack and cool for 10 minutes.

2.Lightly grease and line base of an 8-cup pudding basin. Line base and side with orange slices.

3.In a bowl, using an electric mixer, beat butter and extra sugar together until pale and creamy. Add eggs, one at a time, beating well after each addition. Fold in combined flour and spice with almond meal, then combined milk and marmalade. Spoon into basin, smooth surface and cover with a piece of pleated baking paper. Secure lid (or cover top tightly with foil and string).

4.Place basin on trivet (or use a tea towel or upturned saucer) in a deep saucepan. Half-fill with boiling water. Cover and simmer gently on low for 2 1/2-3 hours, until cooked when tested with a skewer (top up water as required).

5.Remove from saucepan and set aside for 20 minutes before turning out. Serve with vanilla anglaise and ice-cream.

6.In a saucepan, combine milk, cream and vanilla. Bring just to the boil on medium heat.

7.In a bowl, whisk egg yolks and sugar until thick and pale. Whisk in hot milk mixture. Return to pan and heat on low, stirring, for 6-8 minutes, until it coats the back of a spoon. Strain into a bowl over iced water to cool.