FIG, ROSEWATER AND ORANGE PUDDING

Serves 6 For the rosewater cream 150ml (¼pt) double cream 1tbsp icing sugar

1-2tsp rosewater For the steamed pudding 175g (6oz) butter, softened, plus extra for greasing

25g (1oz) blanched almonds 2 oranges, segmented

2tbsp maple syrup

150g (5½oz) light muscovado sugar

3 medium eggs, lightly beaten Finely grated rind and juice of 1 orange 225g (8oz) self-raising flour To serve 2-3tbsp pomegranate seeds 2 ripe figs, quartered

Runny honey Lightly whip the double cream until it just holds its shape. Fold in the icing sugar and rosewater. Chill until ready to serve. Grease the base and sides of a 1.4ltr pudding basin. Scatter the almonds and orange segments into the base of the pudding basin and drizzle the maple syrup over. In a bowl, beat together the butter and muscovado sugar until light

and creamy. Add the beaten eggs a little at a time. Fold in the grated orange rind and flour until well combined. Add enough of the orange juice to obtain a soft dropping consistency to the sponge mixture. Spoon into the basin and level the surface.

Cut out a disc of foil and a disc of greased baking parchment, each large enough to cover the basin

with a 5cm overlap all round. Place the foil over the parchment, put a pleat in the middle of them to allow for expansion and place them over the basin. Tie string around the rim twice to secure them. Knot another length of string on opposite sides to make a handle.

Place on an upturned saucer in a large saucepan. Pour in enough boiling water to come halfway up the sides of the basin. Cover with a lid and steam for 2½ hours, until risen and firm to the touch under the surface of the foil. Remove the foil and baking parchment and turn out onto a serving plate.

Scatter pomegranate seeds and figs over the top. Serve with rosewater cream and honey.