I previously did this with lemon. Funny thing is I liked the lemon one more than the orange but all my family members liked this one better.

Serves 6

Ingredients:

3 eggs, separated
½ cup sugar
30g butter, melted
1 cup milk
1 tablespoon grated orange rind (if you don’t like it much put 2 teaspoons)
1/3 cup orange juice
½ cup self-raising flour
½ cup sugar, extra

Method:

1) Beat egg yolks and sugar in a small bowl with electric mixer until thick and creamy.

2) Transfer to a large bowl. Stir in butter, milk, rind, juice and sifted flour.

3) Beat egg whites in small bowl with electric mixer until soft peaks form, add extra sugar gradually, beat until dissolved between additions. Fold in orange mixture gradually and carefully.

4) Pour into lightly greased ovenproof dish (6 cup capacity), or 6 individual dishes (1 cup capacity). Place in baking dish with enough hot water to come halfway up side of dish(s).

5) Bake in 180C/350F/gas mark 4 oven about 50 minutes for the large dish or 30 minutes for the small ones (or until pudding is set).

Garnish with marmalade jam

Tip: If you want to invert out of the mold, take a knife to the rim a couple of times without touching the pudding (it would have shrunk when it is cold) then flip onto a plate carefully then on another to have the top side up.

Taken from: The Australian Women’s Weekly, Sweet Old-fashioned Favorites