- 100g unsalted butter - softened - plus extra for greasing
- 200g caster sugar
- Finely grated zest of 2 oranges
- 4 medium free-range eggs
- 75g gluten and wheat free plain flour - sifted
- 155ml orange juice
- 500ml whole milk
Preheat the oven to 180°C, 160°C fan, gas mark 4.
Grease a 2 litre shallow oven proof baking dish with some butter and place it into a medium sized roasting tin. Bring a kettle of water to the boil.
Cream the butter together with the sugar and orange zest in a large mixing bowl until it is pale, light and fluffy.
Separate the eggs, putting the whites into another large, clean mixing bowl and the yolks into another bowl. Lightly beat the egg yolks with a fork and then gradually whisk them into the creamed butter mixture. Beat in the flour, a spoonful at a time, alternating with some orange juice and some of the milk. The mixture will look very wet and curdled, but this is how it should look.
With a hand whisk, beat the egg whites until they form soft peaks and fold them into the pudding mixture using a large metal spoon. Pour into the prepared baking dish.
Pour hot, but not boiling water into the roasting tin to come halfway up the sides of the baking dish. Bake in the preheated oven for 40 minutes until the top of the pudding is set and golden brown in colour.
Serve the pudding straight from the oven.