Name: Orange steamed pudding
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 1
Ingredients: 262.50 gm orange juice; 107.50 gm caster sugar, extra; 150 g butter, chopped, plus extra for greasing pan; 161.25 gm caster sugar; 20.00 ml orange zest, finely grated; 2 Brand Free Range Eggs; 300.00 gm self-raising flour; 131.25 gm orange juice; 125.00 ml dried apples, chopped; 125.00 ml dried apricots, chopped fresh raspberries, to serve

Orange steamed pudding

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Prep Time:
20 minutes

Cook Time:
90 minutes

Total Time:
110 minutes

Try Chef Curtis Stone's irresistible orange pudding for a crowd-pleaser!

Ingredients:

262.50 gm orange juice
107.50 gm caster sugar, extra
150 g butter, chopped, plus extra for greasing pan
161.25 gm caster sugar
20.00 ml orange zest, finely grated
2 Brand Free Range Eggs
300.00 gm self-raising flour
131.25 gm orange juice
125.00 ml dried apples, chopped
125.00 ml dried apricots, chopped fresh raspberries, to serve

Instructions:

Brush a 6-cup pudding basin with melted butter, line the base with a small round of non-stick baking paper, and create a 35cm long double layer of foil and baking paper with a 5cm wide pleat across the center.
Beat together butter, sugar, and orange zest with electric beaters until light and creamy. Gradually add eggs one at a time, ensuring to beat well after each addition. Sift flour over the mixture and pour in orange juice; fold together until just combined. Gently fold in chopped dried fruit.
Place the prepared mixture into the basin and ensure the surface is even. Cover with foil, shiny side up, then fold it down and secure around the edges with kitchen string (dampen the string for easier handling).
Place a trivet or upturned saucer in a large saucepan or stockpot. Sit basin on trivet. Add enough boiling water to come about ²⁄3 of the way up the side of the basin. Cover the pot and simmer over medium heat for 1½ hours, adding more boiling water as needed.
Make the syrup by gently heating the juice and sugar in a small saucepan until the sugar dissolves. Then, increase the heat to medium-high and let it boil for 10 minutes until it slightly thickens (it will thicken more as it cools).
Gently remove the pudding from the pan, discard foil and paper, then flip it onto a serving plate. Drizzle with syrup and garnish with fresh raspberries before serving.

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