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In an electric mixer, cream butter and sugar until light and creamy. Add eggs one at a time, beating after
each addition. Sift flours together with baking powder, add nuts.
Add wet mix to dry, stir to combine.
put one teaspoon of golden syrup in bottom of each 100ml plastic dariole mould.
Spoon pudding mix on top, 3/4 fill each mould.
Put into gastronome tray and cover tray with plastic wrap.
Steam 30-40 minutes or until puddings are cooked in combi oven. Don’t open oven often or the steam will dissipate and the puddings will take a long time to cook.
Puddings can sit for 15 minutes before turning out, but don't allow golden syrup to go cold or they won't unmold.
Segment oranges to serve as garnish with runny cream.