Steamed lemon pudding with granadilla curd and orange crisps

To make the orange crisps, preheat the oven to 70°C. Lay the orange slices on a lightly greased baking tray, sprinkle with the icing sugar and leave in the oven overnight to dry.

Brush a metal pudding bowl with the melted butter and line the base with baking paper.

Using an electric beater, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the lemon rind. Fold in the flours and milk until just combined.

Preheat the oven to 150°C.

Transfer the batter to the prepared pudding dish. Cover with baking paper and a layer of foil, then a lid.

Place the covered pudding dish in a deep baking pan and pour boiling water down the sides to come halfway up the sides of the pudding dish.

Bake the pudding until a skewer comes out clean, about 1 hour 20 minutes. Add more water if necessary, do not let it boil dry.

For the granadilla curd, combine the sugar, butter, granadilla, lemon rind and lemon juice in a bowl over a bain marie and stir until the sugar has dissolved. Add the egg yolks and stir until the mixture thickens, about 10 minutes. Add the cream and stir through until heated.

Leave the pudding to stand for 5 minutes before turning out. Pour the granadilla curd over and serve hot, garnished with the orange crisps.