Steamed orange puddings

1.In a small bowl, using an electric mixer, beat spread and sugar until creamy.

2.Add egg, then egg-white, beating until mixture is pale and fluffy. Stir in flour, milk and rind.

3.Lightly grease 6 x 3/4-cup metal moulds or ramekins. Place one piece of orange in base of prepared moulds. Spoon 1 tablespoon golden syrup over.

4.Divide pudding mixture evenly between moulds. Tightly cover each mould with a piece of foil with a pleat in it. Tie with string.

5.Place in a large saucepan. Pour in enough boiling water to come halfway up sides of moulds. Cover pan with tight-fitting lid.

6.Bring to boil. Reduce heat and simmer for 40-45 minutes until cooked when tested. Remove from pan.

7.Remove string and foil. Turn out puddings onto serving plates. Serve immediately with extra-light cream, if desired.