Put 1 tablespoon of the butter into the bottom of a well-buttered 6-cup pudding basin. Add the brown sugar and line the base with overlapping orange slices. Cream the remaining butter with the caster sugar and orange rind until light and ﬂuffy, beat in the eggs, one at a time, beating well after each addition, then fold in the ﬂour, ground almonds and water.
Spoon the mixture into the basin on top of the oranges and smooth the surface. Cover the basin with buttered foil, pleated in the centre to allow for expansion and tied tightly under the rim of the basin with string. Cook in a steamer for 1 1/2–2 hours, or stand the basin on a trivet in a saucepan, add boiling water to come halfway up the side of the basin, cover and simmer on low heat for 1 1/2–2 hours, replenishing the water frequently with boiling water. The pudding is cooked when it is well risen and ﬁrm, and when a skewer inserted into the centre comes out clean.
Start making the sauce 5 minutes before the pudding is to be turned out. Combine all the ingredients in a small saucepan over medium heat until the marmalade blends with the water and lemon juice. Transfer to a jug and keep hot while turning the pudding out on a heated plate.
Golden Syrup or Jam Pudding: Make the pudding with 3 tablespoons of golden syrup or jam in place of the orange slices. Substitute syrup or jam for the marmalade in the sauce. * Chocolate Pudding: Substitute 1/3 cup of cocoa and 1/2 teaspoon of baking powder for 1/3 cup of the ﬂour and serve the pudding with a homemade or bought chocolate sauce.