This pudding looks quite impressive turned out on a platter.
 
By Jennifer Jordan, The West Australian 

Serves 8 to 10

30g butter to rub over pudding mould
1/4 cup maple syrup
220g self-raising flour
2 tsp baking powder
120g softened butter
120g caster sugar
4 big eggs
160ml milk
zest of one orange

icing sugar to dust

Syrup glaze:
1/4 cup maple syrup

1/4 cup orange juice

Butter a 1.5-litre pudding mould. Pour the first lot of maple syrup into bottom of mould. Sift the flour and baking powder in a big bowl. Set aside.

Beat the butter and sugar until pale and creamy. Whisk in the eggs, milk and zest to form a batter, then gently fold in the flour mixture. Pour the pudding mixture into the mould and place in a deep baking dish. Pour in hot water to come halfway up the side of the mould and cover well with two layers of foil and bake at 160C for 1 1/2 hours. Rest for a few minutes before turning out on to a platter.

Make the syrup glaze by combining the maple syrup and orange juice in a small saucepan. Bring to the boil and simmer for about 10 minutes until syrupy. Pour over the pudding and dust with icing sugar. Serve with cream or ice-cream.