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Orange and honey vanilla pudding
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Prep Time:
30 minutes
Cook Time:
105 minutes
Total Time:
135 minutes
Cozy up with a comforting steamed pudding on a chilly evening.
Ingredients:
  • 100g solidified coconut oil
  • 100g coconut sugar
  • 57.20 gm honey
  • 2 tsp finely grated orange rind
  • 1/2 vanilla bean, seeds scraped
  • 265g (1 3/4 cups) white spelt flour
  • 12.00 gm baking powder
  • 1.25 gm mixed spice
  • 60ml (1/4 cup) fresh orange juice
  • Coconut yoghurt, to serve
  • 80ml (1/3 cup) honey
  • 42.00 gm fresh orange juice
  • 4 strips orange rind, thinly sliced
Instructions:
  • Prepare the pudding basin by greasing it with coconut oil and lining the base with baking paper. In a bowl, use electric beaters to beat together solidified coconut oil, sugar, honey, orange rind, and vanilla seeds until it becomes pale and creamy. Then, add the eggs one at a time, making sure to beat well after each addition.
  • Sift flour, baking powder, and mixed spice into a bowl. Add half of the flour mixture and half of the orange juice to the coconut oil mixture. Stir until combined. Add the remaining flour mixture and orange juice, stir until combined. Spoon the mixture into the prepared basin and cover with baking paper and foil secured with kitchen string.
  • Place a trivet or upturned saucer in a large saucepan. Set the basin on top and fill with enough boiling water to reach halfway up the side of the basin. Cook covered over medium-low heat, adding more water if needed, for 1 hour and 45 minutes or until a skewer inserted in the center comes out clean. Remove basin and let it rest for 5 minutes. Remove foil and paper, run a knife around the sides of the basin, and unmold onto a plate.
  • To prepare the syrup, simply combine all ingredients in a small saucepan over medium heat. Stir until it boils, then reduce heat and let it simmer for 2 minutes. Allow the mixture to cool and thicken for 15 minutes.
  • Drizzle the syrup over the pudding and enjoy with a dollop of coconut yoghurt.

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