- Step 1
Place butter and milk in a microwave-safe jug. Microwave on HIGH (100%) for 1 minute 20 seconds, stirring halfway through, or until butter has melted.
- Step 2
Sift flour and baking powder into a bowl. Stir in sugar, polenta, pistachio kernels and orange rind. Stir until well combined. Add milk mixture and orange juice to flour mixture. Stir to combine. Spoon mixture into a 6cm-deep, 8-cup-capacity, microwave-safe dish. Level top with a spatula.
- Step 3
Make Sauce: Place cornflour and sugar in a heatproof jug. Gradually add boiling water and orange juice, stirring, until smooth and combined.
- Step 4
Pour sauce over the back of a large metal spoon to cover pudding batter. Sit dish on an upturned microwave-safe plate. Cook, uncovered, on MEDIUM (50%) for 12 to 14 minutes or until a skewer inserted into edge of pudding comes out clean. Stand for 1 minute. Top with orange zest, chopped pistachio kernels, icing sugar mixture and cream. Serve immediately.
If you don’t have a zester, finely grate the orange rind instead.