Grease a 1.2 liter/2 pt/5 cup pudding
basin. Beat the remaining butter and the sugar until light and fluffy.
Add the sultanas, then gradually add the eggs, beating well after each
addition. Stir in the orange rind, then sift the flour over the
surface and fold in with a metal spoon, adding enough of the orange
juice to give a soft, dropping consistency. Turn into the prepared
basin. Cover with a double thickness of greased foil or greaseproof
(waxed ) paper and steam for 1½ hours. Turn out and pour a little hot
Cointreau Custard over. Serve the remaining sauce separately.
To prepare Cointreau Custard -
Prepare as for
easy custard, but add 15-30 ml/1-2 tbsp Cointreau and the finely
grated rind of 1/2 orange to the sauce. Omit the vanilla.