Steamed Orange Puddings with Grand Marnier Custard

STEAM PUDDINGS:--
190 g butter, softened
190 g white sugar
2 oranges
3 eggs
130 g plain flour
15 g baking powder
100 g breadcrumbs
½ tsp SIDS CRAZY LEMON
ORANGE SYRUP:--
160 g white sugar
1 litre real orange juice
GRAND MARNIER CUSTARD:--
225 ml milk
225 ml cream
3 egg yolks
45 g white sugar
30 ml Grand Marnier

Grease 6x 160 ml dariole moulds with butter and set aside.
STEAM PUDDINGS: cream butter and sugar in a mixer until light in colour.
Meanwhile, zest both oranges but juice only one. Add juice and zest to the bowl once the butter and sugar have creamed, then mix again and add eggs. Continue to mix, and scrape down the sides. The mixture will split, but don't worry, it will come back together again. Add flour, baking powder, SIDS CRAZY LEMON and breadcrumbs then make sure it is very well mixed.
Spoon the mixture into the moulds, filling them ⅔ full, leaving 1 cm free at the top. Cover with foil and use string to hold the foil in place.
Place in a steamer over a medium heat, so that there is lots of steam, for 40 minutes.
While puddings are cooking, make syrup and custard.
ORANGE SYRUP: put sugar and orange juice into a saucepan and bring to the boil. Continually skimming off any foam, cook until it has reduced to about 200 ml.
GRAND MARNIER CUSTARD: heat the milk and cream in a saucepan. Meanwhile, put egg yolks, sugar and Grand Marnier into a bowl and whisk together. Once the milk and cream has boiled, slowly pour it onto the yolk mix and stir well.
Put the mixture into a clean saucepan and heat gently until it thickens a little, making sure you don't scramble the eggs and make it go lumpy. Pass through a sieve and set aside until sponge is ready.
To serve, spoon some of the custard onto each bowl and add the puddings, fresh from the steamer. Spoon over the syrup, about 2 tablespoons per pudding.