Orange Sponge Recipe

75g/3 oz unsalted (sweet) butter, plus extra for greasing
75 g/3 oz caster (superfine) sugar

45 ml/3 tbsp sultanas (golden raisins)

2 eggs
Grated rind and juice of 1 orange

100 g/4 oz/1 cup self-raising (self-rising) flour
Cointreau Custard, to serve

Method:

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.