Step 1

Brush four 250ml (1-cup) capacity microwave-safe ramekins with melted butter. Use an electric beater to beat the butter, brown sugar and 1 tablespoon of orange rind in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition.

Step 2

Stir in breadcrumbs and raisins. Stir in flour and half the orange juice, in alternating batches, until combined.

Step 3

Divide among prepared ramekins. Cook on Medium/500watts/50% for 5-7 minutes or until a skewer inserted into centres comes out clean. Set aside for 2 minutes to cool slightly.

Step 4

Meanwhile, melt the extra butter in a microwave-safe bowl on High/ 800watts/100% for 30 seconds. Stir in cream, caster sugar, custard powder and remaining orange rind and orange juice. Cook on High/800watts/100%, stirring once, for 3 minutes or until thick.

Step 5

Turn the puddings onto serving plates and drizzle over the custard.