Instructions:
- Cream Kerrygold Unsalted Butter and sugar until light and fluffy. Then add the eggs one at a time beating after each addition. Sift in the flour and baking powder and stir through. Pour in the orange juice and zest, and lightly beat together on last time.
- Grease a glass or stainless steel bowl with Kerrygold Unsalted Butter, and place the fresh berries on the bottom, holding back ¼ of them for dressing the pudding once cooked. Pour the pudding batter over the fresh berries. Take a piece of tin foil and a piece of baking paper sized to fit over the top of the bowl. Place the foil and paper over the pudding and tie in place with a piece of string. Transfer the pudding bowl to a saucepan that is filled 2/3 of the way with boiling water. Reduce the heat to simmer and leave to cook for 2 ½ hours. Continue to top up the water with hot water from the kettle as the pudding cooks – probably once or twice.
- Once the pudding has cooked, remove from the saucepan, and transfer to a serving plate or cake stand. Serve warm or cold with softly whipped cream, and fresh berries.