Heat oven to 180C/160C fan/gas 4.
Brush 6 x 200ml pudding tins with the
¼ tsp oil, then sit them on a baking tray.
Stir together 4 tbsp of the golden syrup,
the orange zest and 2 tbsp orange juice
and spoon a little into the bottom of
each tin (step 1).
Tip the flour, baking powder, sugar
(breaking up any lumps with your fingers)
and ground almonds into a large mixing
bowl and make a dip in the centre. Beat
the eggs in a separate bowl, then stir
in the yogurt and treacle. Pour this
mixture, along with the melted butter
and remaining 2 tbsp oil, into the dry
mixture (step 2) and stir together briefly with
a large metal spoon, just so everything is
well combined. Divide the mixture evenly
between the tins (step 3). Bake for 20-25 mins
or until the puddings have risen to the
top of the tins and feel firm.
Mix together the remaining 1 tbsp
golden syrup and 1 tsp orange juice to
drizzle over as a sauce. To serve, if the
pudding tops have peaked slightly, slice
off to level so they sit upright when
turned out. Loosen around the sides with
a round-bladed knife (step 4), then turn them
out onto plates. Scrape out any syrupy
bits remaining in the tins and put on top
of the puddings, then drizzle a little of the syrup sauce over and around each one.