Step 1

Grease and line base of 2 x ¾-cup (180ml) dariole moulds or ramekins with baking paper.

Step 2

Sprinkle 2 teaspoons of the sugar on the base of the moulds; top with orange segments.

Step 3

Beat remaining sugar and egg in a small bowl with an electric mixer for 2 minutes or until thick and creamy. Fold in remaining ingredients.

Step 4

Divide mixture between moulds, cover with a layer of pleated foil and baking paper; secure with kitchen string.

Step 5

Place puddings in a medium saucepan with enough boiling water to come halfway up the sides of moulds. Cover with a tight fitting lid; simmer for 25 minutes. Stand puddings for 5 minutes. Serve each pudding with 2 teaspoons of custard.