Saucy orange pud with cointreau

Best served immediately before the sauce soaks in. However, leftovers can be reheated in the microwave and they still taste great.

Pudding

1 large	Orange (Main)
1 ½ cups	Self raising flour
½ cup	Caster sugar
½ cup	Milk
75 g	Butter, melted
2 Tbsp	Maple syrup
1	Egg

Topping

1 ¼ cups	Orange juice (Main)
3 Tbsp	Cointreau (Main)
¼ cup	Brown sugar
1 Tbsp	Cornflour

Directions

1. Preheat the oven to 180C. Butter a deep, 8-cup ovenproof dish.
2. Finely grate the orange rind. Peel the orange removing all the pith. Thinly slice.
3. Sift the flour into a large bowl. Stir in the caster sugar.
4. Place the milk, butter, maple syrup, grated orange rind and egg in a bowl. Whisk, until combined. Add to the dry ingredients beating with a wooden spoon, until smooth.
5. Spread into the prepared oven dish. Overlap the orange slices on top of the batter.
6. Heat the orange juice and Cointreau in the microwave, until hot. Combine the brown sugar and cornflour and sprinkle evenly over the top of the orange slices.
7. Slowly pour the hot juice over the back of a metal spoon onto the pudding.
8. Bake for 45-50 minutes or until a skewer comes out clean when inserted into the centre. Serve immediately.

More Winter recipes from Jan

• Mango cake
• Glazed apricot yams
• Butterkin with ricotta and orecchiette