Orange and pomegranate steamed puddings

ingredients

• Orange and pomegranate steamed puddings

  • 2 1/2 tablespoon brown sugar
  • 1/2 medium orange (240g), segmented
  • 1 small egg
  • 2 1/2 tablespoon wholemeal self-raising flour
  • 1 tablespoon ground almonds
  • 1 tablespoon orange juice
  • 1 tablespoon fresh pomegranate
  • 1 tablespoon low-fat custard

method

• Orange and pomegranate steamed puddings

  • 1

    Grease and line base of 2 x ¾-cup (180ml) dariole moulds or ramekins with baking paper.

  • 2

    Sprinkle 2 teaspoons of the sugar on the base of the moulds; top with orange segments.

  • 3

    Beat remaining sugar and egg in a small bowl with an electric mixer for 2 minutes or until thick and creamy. Fold in remaining ingredients.

  • 4

    Divide mixture between moulds, cover with a layer of pleated foil and baking paper; secure with kitchen string.

  • 5

    Place puddings in a medium saucepan with enough boiling water to come halfway up the sides of moulds. Cover with a tight fitting lid; simmer for 25 minutes. Stand puddings for 5 minutes. Serve each pudding with 2 teaspoons of custard.

notes

Puddings can be made a day ahead; reheat in a microwave for 15-second bursts until heated through.