Orange & ginger
150g softened unsalted butter, plus extra for greasing
70g caster sugar
4cm piece of ginger, peeled and grated
125g golden syrup
300g self-raising flour 150ml milk
20cm square baking dish
Preheat the oven to 170°C/150°C fan/gas mark 3½ and grease the baking dish. In a large mixing bowl, cream together the butter and sugar, using the back of a wooden spoon, for 2 mins until light and fluffy.
Beat in the eggs one at a time, then stir through the ginger and golden syrup. Sift in the flour and fold into the mixture. Stir in the milk, then zest in 2 of the oranges. Transfer the mixture to the prepared dish and smooth down the surface using the back of the spoon.
Cut half of the non-zested orange into slices, then halve again to make triangles. Scatter the orange triangles over the pudding. Juice the remaining oranges into a jug, then make the liquid up to 300ml with boiling water. Pour the mixture on top of the pudding and bake for 30-35 mins until golden. Allow to cool slightly, then serve.