Ingredients

• 1 orange
• skin on
• 100g/3½oz thick-cut orange marmalade
• 100g/3½oz unsalted butter
• softened
• 100g/3½oz caster sugar
• 2 free-range eggs
• 175g/6oz self-raising flour
• ½ tsp bicarbonate of soda
• 250ml/9fl oz double cream
• 250ml/9fl oz full-fat milk
• 1 vanilla pod
• seeds removed (keep the pod)
• 5 free-range egg yolks
• 125g/4½oz caster sugar
• 2 tbsp Bourbon whiskey

Directions

• For the pudding
• place the orange into a medium saucepan and add water. Bring to the boil and cook for 20–30 minutes
• or until soft.
• Drain the orange and blend in a blender or food processor until smooth
• taking out any of the larger hard pips.
• Grease and line a 1.4 litres/2½ pints pudding basin. Place the marmalade in the base of the basin.
• Put the butter and sugar into a bowl and whisk until light and fluffy. Gradually add the eggs and flour and then the bicarbonate of soda and blended orange and mix together.
• Pour the mixture on top of the marmalade
• cover with greaseproof paper and then foil and tie with string.
• Place a large saucepan on the hob with a side plate in the bottom. Place the basin on top of the plate and pour boiling water around the side to halfway up the basin.
• Place a lid on top of the saucepan and simmer for two hours. Keep checking the water and top up when necessary.
• For the bourbon custard
• place the cream
• milk and vanilla pod and seeds into a large saucepan and bring to a simmer. Do not allow the mixture to boil over.
• Whisk the egg yolks and sugar until pale in a heat-proof bowl. Strain the cream mixture over the egg yolks gradually stirring all the time.
• Return the mixture to the saucepan and cook over a low heat until it thickens – take care to keep stirring and keep the heat low so that it does not scramble. Add the bourbon at the end.
• To serve
• place a spoonful of the pudding into a serving bowl and pour over the hot custard.