You will need:

200 grams Self raising flour

75grams 3oz Shredded vegetable suet

200 grams Caster sugar

1 egg

6 tbsp milk

1 pint water

2 large oranges

Half a nutmeg

2 grams Ginger

1 vanilla pod

Butter for greasing bowl

 

 

Sift the flour into a large bowl, add the beaten egg, vegetable suet, seeds from the vanilla pod (keep the empty vanilla pod) and 50 grams of the sugar mix well then add the milk till a sticky dough is formed. Cover with a t-towel and set aside till needed.

To make the syrup pure the pint of water into a pan, add  the juice of one oranges, throw in the skins of the orange as well, chopped ginger, grated half of a nutmeg, vanilla pod skins, remaining sugar (150grams) and bring to the boil. Once boiled turn down the heat and allow to simmer till reduced to half. Pass the liquid thou a sift to remove all the lumps, making sure to push as much flavour thou as possible. Place the pasted liquid back on the heat and simmer till reduced to a thick liquid.

With the butter grease a  16cm  a bowl. Slice the other orange thinly and place decoratively in the bottom and sides of the bowl, pure in the syrup and then the pudding mixture.

Cover the top with foil and seal with string tide around the top. Steam the pudding for 1 hour. Take the foil of and run a pallet knife around the edge of the bowl, place a plate on the top the bowl and turn the bowl upside. Lift the bowl up and serve with fresh single cream.