Place a small piece of baking paper on the bottom of a 3 Cup capacity Pudding basin (a 4 cup basin would also work). Lightly grease the pudding basin.
Place the egg whites in a clean bowl of a kitchen stand mixer fitted with a whisk attachment. Whisk on medium/high until soft peaks form.
Add the maple syrup, 1 tablespoon at a time whilst still whisking. Whilst still whisking on medium/high add the egg yolks and pureed Orange. Pour in the milk.
Turn the whisk to low and add the dry ingredients. Mix until combined.
Pour the mixture into the prepared pudding basin.
Lightly grease a piece of baking paper and place on the inside of the lid and place securely on the basin. Place a small plate or trivet on the bottom of a large saucepan.
Place the pudding basin on top of the plate/trivet and fill the saucepan until the water reaches 3/4 the height of the pudding basin. Bring the water to the boil and simmer over medium heat for 2 hours.
Check the water level at regular intervals and top up with boiling water if the levels drop below the original height.
Remove the basin from the water. Remove the lid, run a knife around the edge of the pudding and invert onto a serving plate. Drizzle with Orange Sauce. Serve immediately with whipped cream. It's also awesome cold (my breakfast treat!)