Sticky Orange & Cinnamon Puddings (V) from The Cinnamon Bun Cookbook

100 g (3½oz) butter, softened, plus extra for greasing

4 tablespoons golden syrup, plus extra, to serve

2 large oranges

100 g (3½oz) soft brown sugar

150 g (5 oz) self-raising flour

½teaspoon ground cinnamon

2 eggs

Grease 4 pudding moulds or ramekins and divide the golden syrup between them. Finely grate the rind of both oranges and place in a food processor, then use a sharp knife to remove the pith. Thickly slice 1 orange. Carefully arrange 1 orange slice at the bottom of each mould. Chop the remaining orange flesh, removing any pith or seeds, and place in the food processor together with the remaining ingredients. Whizz to make a smooth batter.

Spoon the batter into the moulds. Place in a roasting tin half-filled with boiling water. Cover with kitchen foil and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20–25 minutes until just cooked through. Leave for 1 minute in the moulds, then turn out onto plates and serve with a little more golden syrup drizzled over, if liked.