Helen Cathcart

Ingredients - serves 6/8

  • 450g orange curd
  • 300g light brown muscovado sugar
  • 300g self-raising flour 
  • 2 large eggs
  • 2 oranges

The Essentials 

  • 175g unsalted butter, softened, plus extra for greasing
  • 325ml water, 150ml at room temperature, 175ml boiling 


Preheat the oven to 180°C/160°C fan/gas 4. Grease a 30 x 20cm pudding tray.

For the batter, beat the butter, 150ml water, 150g of the orange curd, 250g of the sugar, the flour, eggs and grated zest of the oranges until smooth – I do this in a food processor, but a freestanding mixer works ne, as would a wooden spoon and elbow grease. Pour the batter into the prepared tray and refrigerate for an hour.

For the sauce, whisk together the remaining 300g of orange curd with 175ml boiling water and the remaining 50g of sugar with the juice of 1 orange. Pour the sauce over the pudding then bake for 50–60 minutes, or until a skewer inserted into the centre comes out clean. Do bear in mind there is sauce in this pudding, which will stick to the skewer. Leave to stand for 10 minutes before you dig in. 

Recipe from John's book, Perfect Plates in 5 Ingredients. Purchase here