Orange upside-down pudding

COOKING TIME 35–40 MINUTES

SERVES 6–8

125g (4½oz) unsalted butter, softened, plus extra for greasing

125g (4½oz) caster sugar

2 eggs

125g (4½oz) self-raising flour

2 sweet oranges

4 tbsp golden syrup

2 balls of stem ginger

Whipped cream or ice cream, to serve

PREHEAT THE OVEN TO 180°C (350°F), Gas Mark 4 and grease a deep 20cm (8in) cake tin. In a mixing bowl, cream together the butter and sugar until pale and fluffy. Add the eggs one at a time – if the mixture starts to split, just add a little of the flour. Zest one of the oranges and add the grated zest to the creamed mixture, then fold in the remaining flour.

SPOON THE GOLDEN SYRUP into the bottom of the greased tin and spread to cover the base. Peel both oranges, removing the skin and pith. Slice them thinly and arrange the slices overlapping on top of the golden syrup. Slice the stem ginger and place on top of the orange slices.

SPREAD THE SPONGE MIXTURE over the orange and ginger slices. Bake in the oven for 35–40 minutes until firm. Leave to cool, then turn out onto a serving plate and serve with whipped cream or ice cream.