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Steamed orange puddings
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Prep Time:
15 minutes
Cook Time:
85 minutes
Total Time:
100 minutes
Get excited for this winter-ready steamed orange pudding recipe!
Ingredients:
  • Cream or custard, to serve
  • 125g unsalted butter, softened, plus extra to grease
  • 125g caster sugar
  • 200g self-raising flour
  • 4.00 gm baking powder
  • 140ml milk
  • Finely grated zest of 1 orange
  • 200ml orange juice
  • 250g caster sugar
  • 1 orange, thinly sliced
  • Splash of Grand Marnier (optional)
Instructions:
  • Prepare four 3/4-cup (185ml) dariole moulds by greasing them. Using an electric mixer, blend the butter, sugar, and zest until pale. Slowly sift in flour and baking powder, followed by adding eggs one at a time, ensuring thorough mixing. Pour in the milk and continue to beat for 1-2 minutes until the batter is light and fully combined. Distribute the mixture evenly among the greased moulds.
  • Cut four 15cm squares of baking paper and foil. Layer the paper on top of the foil and fold in the middle to create a pleat. Securely wrap the molds with the foil side facing up, using kitchen string to hold everything in place.
  • In a large saucepan, nestle the moulds and add enough boiling water to reach halfway up the sides. Cover the pan and simmer for 40 minutes until the puddings set.
  • In a pan, combine juice, sugar, and 100ml cold water. Stir over low heat until sugar dissolves. Add orange slices and Grand Marnier if using. Simmer and stir occasionally for 45 minutes until sauce thickens and reduces.
  • Let the puddings sit in the moulds for 5 minutes, then flip them onto plates and top with the sauce. Serve with a generous drizzle of custard or cream.

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