This month's recipe: Steamed Orange Sponge Pudding!


For 4 - 6 generous servings you will need:

4 oz (100g) Devonshire butter

4 oz (100g) golden caster sugar

2 local free range eggs

the grated zest, and juice of a medium sized orange

6 oz (150g) wholemeal self-raising flour


Thoroughly butter a 2lb (1 kg) pudding basin, or 6 individual moulds. Cream the butter, sugar and orange zest until light and fluffy. Beat in the eggs, and then gently add the flour and orange juice. Place the mixture into the basin or moulds and cover with buttered paper and then tin foil. Steam the pudding for 1 ½ hours, until well risen and springy. Turn out and serve with pouring cream or custard.