Blood orange and Campari steamed pudding

Method

1. Put the orange segments and pomegranate seeds in a bowl with the golden syrup, Campari and gin. Stir to combine.
2. Remove just over half of the orange segments and pomegranate seeds from the bowl and arrange in the bottom of the pudding basin. Drizzle over the syrup from the bowl, pouring it through a strainer. Set aside the remaining fruit.
3. Using an electric mixer, beat the butter, sugar and vanilla together until creamy and light. Add the eggs, 1 at a time, mixing well after each addition until smooth. Beat in the orange zest. Gently fold the flour into the mixture, then add the milk to loosen the texture.
4. Spoon the pudding mixture into the basin on top of the fruit, then cover the top of the basin with a circle of greased baking paper (greased side down), and secure it by tying kitchen string under the rim of the basin. Cover the paper with a piece of foil, tie securely again, then make a string handle to make
   it easier to remove the pudding from the pot after steaming.
5. Trim off any excess baking paper and foil just beyond the string – you don’t want it to hang in the steaming water – then rest the basin on an upturned saucer or trivet in the pot. Pour hot water around the pudding until it reaches two-thirds of the way up the sides of the basin. Cover the pot with a lid and steam for 1½ hours (see tip).
6. Allow the pudding to cool for about 5 minutes before turning it out onto a serving plate. Serve with the remaining fruit and any syrup left in the basin, drizzled with the extra golden syrup and lots of freshly made custard.