Steamed Orange Pudding

INGREDIENTS:

Yield: 8-10 Scones

3 large eggs                                                                                                        140g plain flour 
1 tsp. baking powder (heaping)                                                                   140g sugar 
140g butter                                                                                                         4 navel oranges  
2 Tblsp brown sugar
77g Vita-Pakt #1ss Orange Peel  

Sauce:
Use thinned heated orange marmalade   
100ml Vita-Pakt #128 Orange Juice (diluted by 33%) 
77 g of Vita-Pakt #1 or #51FZ Orange Peel   
4 Tbsp. sugar
6 Tbsp. water

DIRECTIONS:

Grease with the butter a 1.5 liter steamed pudding mould with a lid, or a charlotte mould. Sprinkle with the brown sugar, rolling it around so that it lightly coats the base and sides. Arrange the orange slices decoratively on the base and sides, pressing into the butter to hold. 

Cream the butter and sugar until light and fluffy. Add one egg at a time, stirring well, and blotting up any excess moisture by adding 1 tablespoon of the flour-baking powder mixture between egg additions. Add the rest of the flour, and enough orange juice to make a dropping consistency (about 3 - 4 tablespoons, depending on the absorbency of the flour). Add the #1ss orange peel. 

Pour the batter into the prepared mould, tap on the bench so that the batter fills in around the oranges, and, if steaming, cover with greaseproof or brown paper tied in place, and then fit the lid. Place the mould in a large saucepan of hot water and simmer for 1 hour. If using a charlotte mould, the pudding may be baked in a 190 degrees C oven for 35 - 45 minutes, or until a cake tester comes out dry. 

Remove the pudding from the mold on to a serving plate and serve with the suggested sauce. 

Caramel-orange sauce: Dissolve the sugar in the water and bring to the boil. As it cooks, drop in the #1 Orange Peel a moment just until it softens, about 45 seconds. Remove with a slotted spoon and set aside. 

Boil the syrup down further to allow it to caramelize. When the color of the caramel is a fairly deep golden, add the orange juice and water mix to "stop" the caramel at the color you want - a fairly deep brown is the nicest. Too pale and the result is too sweet, but watch there is not a burned or bitter edge to the taste, which results when you go too far. 

Bring the mixture back to the boil, and shake to melt down the caramel, which will melt back into the sauce as it cooks down again. Reduce the sauce by one third, then cool and refrigerate. Add the julienne before serving.