I have always liked steamed cakes and puddings. They are so soft and moist and you don't need to worry about over baking!!
150 g self-raising flour (Sifted)
150 g caster sugar
3 medium-sized eggs (Lightly beaten)
80 ml orange juice
1 teaspoon orange zest
Drops of orange essence (Optional)
White sugar for making caramel (3 Tablespoon of sugar or more depending on your taste)
Method (Rich cake mixture using creaming method)
1. Prepare caramel directly in cake pan or prepare in a saucepan then quickly pour in cake pan. I have used the dry method for making my caramel. This can be done by simply heating the sugar over medium heat until it turns golden brown. Do not stir the caramel but you can swirl the pan to melt the sugar evenly. The sugar will first melt, then boil slightly. When it turns golden brown, immediately remove from heat and pour in mould. Do not overcook, or else it will turn bitter. (How about using honey or golden syrup like pineapple upside down pudding? I think we can give this a try next time).
2. Cream the butter and sugar for about 8-10 minutes until light and fluffy. See Aeration Test to ensure proper creaming.
3. Beat in the eggs little by little until well combined. If mixture curdles during the addition of eggs, stir in a tablespoon of sifted flour before adding the remaining eggs.
4. Fold in half of the flour and orange juice. Stir in the orange essence and orange zest. Fold in the remaining flour and orange juice.
5. Pour batter in prepared tin. Steam for 45 minutes or until a skewer inserted in the middle of the cake comes out clean.
6. Un-mould while still hot. Serve with fresh cream.
Of course you can "customise" this pudding. I saw one recipe of a sticky steamed pudding from an old Tesco Recipe Collection where they poured a sauce on top of the pudding.