Naartjie & golden syrup pudding

[Serves 4]

150g butter, at room temperature
120g caster sugar
Grated zest of 2 naartjies
2 eggs, at room temperature
160g flour
1½ tsp baking powder
½ tsp ground cinnamon
Juice of 1 naartjie
¼ cup milk
3 tbsp golden syrup

To serve

Golden syrup
Naartjie zest
Cream or custard

1. In a bowl, beat together butter, sugar and grated zest until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift in flour, baking powder and cinnamon.
2. Mix together naartjie juice, milk and 1 tbsp golden syrup and add to egg mixture. Stir well to combine.
3. Butter a pudding bowl (or a heat-proof bowl large enough to hold the batter). Add 2 tbsp golden syrup into the base of the bowl.
4. Spoon in batter and cover bowl with a round of baking paper and tinfoil wider than the pudding bowl by about 4cm all round. Tie a piece of string tightly around the lip of the bowl to secure cover, and place on an inverted saucer in a large pot. Fill the pot halfway with boiling water, cover with lid and simmer for 1½ hours, topping up the water if necessary.
5. Remove pudding and invert onto a serving plate. Serve with extra golden syrup, naartjie zest and cream