Grease six 150ml ramekins with butter
For the batter, sift the self raising flour into a large bowl, add the golden caster sugar and the zest of the oranges. Mix with a wooden spoon
In a jug mix together the butter, milk and egg
Add to the dry ingredients and stir together with a wooden spoon
Divide the batter between the ramekins
In a separate bowl mix the rest of the golden caster sugar with the cornflour
Sprinkle the sugar mixture over the batter, make sure to cover the batter fully
Juice the oranges, you need 245ml so add orange juice from a carton to top up if needed, mix it with the boiling water and pour over the puddings
Bake the puddings on 180C/350F/Gas Mark 4 for 25 minutes until golden brown on top and the sauce is bubbling
Serve immediately. The puddings are not suitable for storing or making in advance