⅔ cup marmalade
½ cup golden syrup
2 blood oranges, zested, then peeled and sliced
150 g self-raising flour
75 g almond meal
150 g golden caster sugar
1 tsp bicarbonate of soda
150 g butter, melted
200 g Greek-style plain yoghurt
cream or custard to serve
- Heat the oven to 180C/fan 160C. Put 1 tbsp each of the marmalade and golden syrup into 8 mini pudding basins. Trim a slice of blood orange to fit the base of each and push it in.
- Mix the dry ingredients together, then add the eggs, butter, yoghurt and remaining marmalade, along with the orange zest. Spoon this into the basins to about three-quarters full, then sit them in a shallow tray and put them in the oven. Pour enough boiling water into the tray to flood the base. (This will stop the bottoms of the basins getting too hot.) Bake for 20-25 minutes, or until a skewer poked into the middle of the puddings comes out clean.
- Turn out the puddings onto plates and serve with the remaining orange slices and cream or custard.