1 . Grease a one & a half litre pudding bowl well with Butter.
2 . Scatter the Orange zest in the bottom & pour in the Maple syrup on top.
3 . Place the Bay leaves in the middle and press down.
4 . Using an electric mixer, cream the butter and sugar together, in a separate bowl, until pale and light.
5 . With the mixer on low speed, slowly add the beaten Eggs, mixing continuously.
6 . Sift in the flour, Baking powder, ground Cloves & Salt and fold through with a large metal spoon.
7 . Spoon the mixture into the pudding bowl.
8 . Lay a buttered and pleated sheet of greaseproof paper on top of the bowl, buttered side down, and cover with a sheet of pleated foil of the same size.
9 . Secure tightly with string under the rim of the bowl.

Cooking:
1 . Stand the basin on a trivet or an upturned ramekin in a large saucepan.
2 . Pour in enough boiling water to come halfway up the side of the basin and bring to a simmer.
3 . Cover with a tight-fitting lid and simmer over a low heat for one and a half hours, checking the water level every 30 minutes or so and topping up with boiling water as needed.
4 . Meanwhile, for the whiskey cream, whisk the cream with a dash each of whiskey and cream liqueur in a large bowl to soft peaks.
5 . Transfer to a serving bowl.
6 . To check that the pudding is ready, unwrap and insert a skewer into the middle; it should come out clean.
7 . To un-mould, loosen the sides of the sponge, then invert a warmed serving plate over the hot pudding and turn both over to un-mould the pudding onto the plate.
8 . Glaze with some more maple syrup, if you wish.
9 . To flambe the pudding, warm a little whiskey in a small pan and ignite it at the table with a match, then pour on top of the pudding.
10 . Serve with the whiskey cream.