Do it dairy-free by swapping in margarine and plant milk. Or substitute lemons or limes for oranges or any combination of citrus fruits.

Method:

• Pre-heat oven to 180°C and generously grease a 2-litre baking dish.

• Sift the flour into a large mixing bowl and stir in the caster sugar and orange zest.

• Measure the milk into a large jug and add the vanilla, eggs and melted butter. Whisk with a fork to combine.

• Stir the milk mixture into the flour mixture and mix to combine and then pour the batter into the greased baking dish.

• Sprinkle the cornflour over the top of the pudding batter through a tea strainer.

• Strain the orange juice through a sieve (to remove the pulp) into a large jug.

• Top up with the ready- made orange juice so you have 375ml then add sugar and boiling water.

• Pour the mixture onto the pudding over the back of a large spoon.

• Put the dish on a baking sheet and into the centre of the oven for approximately 20 minutes until golden and well risen.

• Dust with icing sugar and serve with cream, custard or ice cream.
  
  louismann / thebutchersdaughter