Ingredients

• 100g solidified coconut oil
• 100g coconut sugar
• 2 tablespoons honey
• 2 teaspoons finely grated orange rind
• 1/2 vanilla bean, seeds scraped
• 2 eggs
• 265g (1 3/4 cups) white spelt flour
• 3 teaspoons baking powder
• 1/2 teaspoon mixed spice
• 60ml (1/4 cup) fresh orange juice
• Coconut yoghurt, to serve

Orange & honey syrup

• 80ml (1/3 cup) honey
• 2 tablespoons fresh orange juice
• 4 strips orange rind, thinly sliced
• 1/2 vanilla bean, seeds scraped

Method

• Step 1 Grease a 1.5L (6-cup) pudding basin with coconut oil. Line the base with baking paper. Use electric beaters to beat the solidified coconut oil, sugar, honey, orange rind and vanilla seeds in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition.
• Step 2 Sift flour, baking powder and mixed spice into a bowl. Add half the flour mixture and half the orange juice to coconut oil mixture. Stir until combined. Add remaining flour mixture and orange juice and stir until combined. Spoon into prepared basin. Layer baking paper and foil together on a work surface. Fold a 3cm pleat across the centre. Cover basin, paper-side down, and secure with kitchen string.
• Step 3 Place a trivet or upturned saucer in a large saucepan. Stand basin on top and pour enough boiling water to come halfway up the side of the basin. Cook, covered, over medium-low heat, topping up with water if necessary, for 1 hour 45 minutes or until a skewer inserted in the centre comes out clean. Remove basin and stand for 5 minutes. Discard foil and paper. Run a knife around side of basin to loosen. Invert onto a plate.
• Step 4 Meanwhile, for the syrup, heat all ingredients in a small saucepan over medium heat. Stir for 1 minute or until mixture boils. Reduce heat. Simmer for 2 minutes. Set aside for 15 minutes to cool and thicken.
• Step 5 Pour syrup over pudding. Serve with coconut yoghurt.