METHOD

1. Line the base of a lightly greased 2-litre-capacity pudding basin with non-stick baking paper and set aside. 
   
2. Place the butter, sugar, vanilla and orange rind in the bowl of an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition. 
   
3. Add the flour, almond meal and almond milk and beat on low speed until combined. Spoon the mixture into the pudding basin, spread evenly and seal with a tight-fitting lid. 
   
4. Place the basin in a large saucepan over medium heat and pour in enough boiling water to come two-thirds up the side of the basin. Bring to the boil, reduce the heat to low and cover the saucepan with a tight-fitting lid. 
   
5. Cook, adding more boiling water if necessary, for 1 hour 40 minutes or until the pudding is springy to the touch. Carefully remove the pudding from the saucepan and allow to cool in the basin for 10 minutes before inverting onto a serving plate.
6. While the pudding is steaming, make the spiced almond milk. Place the cinnamon, ginger and vanilla in a jug, pour over the almond milk and mix to combine. Place in a small saucepan over medium heat and cook for 3–4 minutes or until just warm.
   
7. Slice the pudding and pour over the spiced milk to serve. Serves 6–8