150 g (5 oz) self-raising flour
45 ml (3 tbsp) cocoa powder
1 orange, rind finely grated; flesh thinly sliced
100 g (4 oz) block margarine
100 g (4 oz) caster sugar
2 eggs, beaten milk, to mix
45 ml (3 tbsp) cocoa powder
1 orange, rind finely grated; flesh thinly sliced
100 g (4 oz) block margarine
100 g (4 oz) caster sugar
2 eggs, beaten milk, to mix
method
1. Sift the flour and cocoa into a bowl and add the orange rind.
2. Grease a 1.1 litre (2 pint) pudding basin and line the base with the orange slices.
3. Cream the margarine and sugar thoroughly and beat in the eggs a little at a time.
4. Lightly beat in the flour mixture adding enough milk to give a dropping consistency.
5. Turn the mixture into the prepared basin and cover with greased greaseproof paper and foil. Put into a steamer over boiling water. Cover and steam for 2 hours. Turn out and serve at once.
2. Grease a 1.1 litre (2 pint) pudding basin and line the base with the orange slices.
3. Cream the margarine and sugar thoroughly and beat in the eggs a little at a time.
4. Lightly beat in the flour mixture adding enough milk to give a dropping consistency.
5. Turn the mixture into the prepared basin and cover with greased greaseproof paper and foil. Put into a steamer over boiling water. Cover and steam for 2 hours. Turn out and serve at once.
serving amount
serves 4
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