Pre-heat the oven to 180°C/ 160°C Fan/ Gas Mark 5.

Slice one of the oranges into 6 whole slices and arrange them around the inside of the Stainless Steel Chef's Pan pan.

Zest and juice the remaining orange into a bowl.

Place the flour, sugar, butter, eggs, baking powder and chocolate chips in a bowl and beat together well for 1 minute.

Add the orange juice and zest and combine.

Pour the mixture into the pan on top of the oranges and gently level the mixture.

Place into the pre-heated oven and bake for 1 hour or until a skewer comes out clean.

Tip the cake out while still warm.

Serve warm or cold with clotted cream.

Cook's Notes

For a special occasion 30ml of orange liqueur may be substituted for the orange juice and 100g dried cranberries instead of the chocolate chips. This pudding keeps really well if covered with cling film.