½orange, unpeeled, coarsely chopped3eggs, separated100 gmraw caster sugar, plus extra for dusting110 mlmilk20 gmbutter, melted, plus extra for brushing10 mlCointreau1 tsporange-blossom water150 gm(1 cup) self-raising flour, sieved50 gmalmond meal1¼ tspbaking powder1 tspground ginger200 gmglacé peaches, coarsely chopped, plus extra to serve (see note)To serve:glacé clementine (optional, see note)To serve:fresh peach wedges and thick natural yoghurtOrange-blossom syrup250 gmcaster sugar3oranges, juice only3 tsporange-blossom water, or to taste
Place orange in a saucepan of cold water, bring to the boil over medium-high heat and cook until orange is very tender (15-20 minutes). Drain well, process in a food processor until smooth, set aside.
Preheat oven to 180C. Whisk yolks and sugar in an electric mixer until thick and pale (2-3 minutes), then stir in milk, butter, puree, Cointreau and orange-blossom water. Stir in flour, almond meal, baking powder and ginger until smooth and combined.
Divide glacé peaches among the bases of six buttered and sugared 165ml-capacity metal moulds. Whisk eggwhite and a pinch of salt in a separate bowl until firm peaks form (3-4 minutes), then fold into batter. Spoon into prepared moulds, filling to 1cm below tops (there may be a little left over). Place in a roasting pan lined with a tea towel, fill pan with hot water to halfway up sides of moulds, cover whole pan with foil and bake until risen, golden and cooked through (35-40 minutes). Stand in pans for 5 minutes, then run a small knife around sides of moulds and invert onto a tray lined with baking paper.
Meanwhile, for orange-blossom syrup, combine sugar and 100ml water in a saucepan and stir over medium-high heat until sugar dissolves. Cook, brushing down sides of pan with a wet pastry brush to prevent sugar crystals forming, until light caramel (6-7 minutes), remove from heat and gradually add orange juice (be careful as mixture may spit). Return to heat, stir to combine, then simmer until syrupy (5-6 minutes). Remove from heat, stir in orange-blossom water and set aside.
Serve puddings warm or at room temperature, topped with extra glacé peach and clementine, drizzled with orange-blossom syrup, with fresh peach wedges and yoghurt.
Note Glacé peaches and clementines are
available from David Jones food halls and select delicatessens.