Citrus and Coffee Italian Pudding

Preheat the oven to 180°C (160°C fan) | 350°F | gas 4. Grease and line a 2 lb loaf tin with greaseproof paper.

Sift together the flour, salt, ground ginger and bicarbonate of soda into a large mixing bowl.

Cream together the butter and caster sugar in a separate mixing bowl using an electric hand-held whisk until pale and fluffy in appearance. Beat in the honey and Golden Syrup until incorporated, then beat in a couple of tablespoons of the flour mixture. Add the egg and beat in well.

Fold in the remaining flour mixture until incorporated, then follow with the milk until you have a smooth, even batter.

Spoon into the prepared loaf tin and bake for 35-45 minutes until springy to the touch.

Prepare the orange garnish as the gingerbread is baking; combine the water and sugar in a small saucepan and cook over a low heat, stirring occasionally until you have a sugar syrup. Simmer the syrup for 5 minutes before adding the diced orange.

Simmer the orange in the syrup for 10-12 minutes until candied, then drain and arrange on a lined baking tray to cool and set.

Remove the ginger bread when ready and let it cool in the loaf tin for 10 minutes before turning out.

Allow to cool completely on a wire rack before slicing into triangles and storing in an airtight container.

Prepare the cream for the tiramisu by combining the cream, mascarpone, Marsala and sugar in a large mixing bowl and whisk until the mixture has the consistency of thickly whipped cream.

Spread some of the cream into the base of a glass 2 lb pudding dish. Arrange the gingerbread triangles on top, fitting them in neatly.