Steamed Orange Puddings
Delight your taste buds with these indulgent Steamed Orange Puddings, a nostalgic dessert brimming with vibrant citrus flavor and a touch of golden syrup sweetness. This comforting recipe combines the light, airy texture of a classic steamed pudding with the zesty allure of fresh orange zest and juice, creating the perfect treat to brighten any meal. Each individual pudding is steamed to perfection, ensuring a moist and tender crumb, while the golden syrup base transforms into a luscious, sticky topping when turned out. With just 20 minutes of prep time and a surprisingly simple cooking method, these puddings are an irresistibly elegant choice for your next dinner party or cozy night in. Serve warm with custard, cream, or an extra drizzle of syrup for the ultimate indulgence. Perfect for fans of traditional British desserts, this recipe promises to be a hit!
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Recipe Information
Ingredients
- 100 grams Unsalted butter, softened
- 100 grams Caster sugar
- 2 Large eggs
- 100 grams Self-raising flour
- 2 oranges Orange zest
- 4 tablespoons Fresh orange juice
- 1 tablespoon Milk
- 4 tablespoons Golden syrup
- 1 knob Unsalted butter, for greasing
Instructions
Prepare 4 individual pudding basins or ramekins by greasing the insides thoroughly with a small amount of butter.
Add 1 tablespoon of golden syrup to the bottom of each pudding basin.
In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
Beat the eggs in one at a time, ensuring each one is fully incorporated before adding the next.
Sift in the self-raising flour, then gently fold it into the mixture using a spatula or spoon, being careful not to overmix.
Add the orange zest, orange juice, and milk, folding the mixture once more until smooth and evenly combined.
Divide the mixture evenly between the pudding basins, making sure to leave some space at the top for the puddings to rise.
Cover each basin with a piece of greaseproof paper followed by foil, tying securely with kitchen string to create a tight seal.
Place the pudding basins in a large saucepan or steamer basket. Add enough boiling water to the pan to come halfway up the sides of the basins.
Cover the saucepan with a lid and steam the puddings over a medium heat for 35 minutes, checking occasionally to ensure the water hasn't boiled dry and topping up with boiling water if necessary.
Carefully remove the basins from the pan, taking care as they will be very hot.
Run a knife around the edges of each pudding to loosen, then turn them out onto plates. Serve warm with custard, cream, or a drizzle of additional golden syrup.
Nutrition Facts
Calories |
1997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 1021 mg | 44% | |
| Total Carbohydrate | 255.1 g | 93% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 174.3 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 128 mg | 10% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 470 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
