Orange steamed pudding

  • 40 mins preparation
  • 3 hrs cooking
  • Serves 8
  • Print


Orange steamed pudding
  • 2 cup caster sugar, plus 3/4 cup extra
  • 2 cup water
  • 2 oranges, sliced thinly
  • 3 eggs
  • 1 1/4 cup self-raising flour, sifted
  • 1 teaspoon mixed spice
  • 1/2 cup almond meal
  • 1/2 cup milk
  • 1/4 cup orange marmalade
Vanilla anglaise
  • 400 millilitre milk
  • 200 millilitre cream
  • 1 split vanilla bean
  • 4 egg yolks
  • 1/2 cup caster sugar


Orange steamed pudding
  • 1
    In a large frying pan, combine sugar and water. Stir over low heat until dissolved. Place orange slices in syrup and cover with baking paper. Simmer for 25-30 minutes, until tender. Drain slices on a rack and cool for 10 minutes.
  • 2
    Lightly grease and line base of an 8-cup pudding basin. Line base and side with orange slices.
  • 3
    In a bowl, using an electric mixer, beat butter and extra sugar together until pale and creamy. Add eggs, one at a time, beating well after each addition. Fold in combined flour and spice with almond meal, then combined milk and marmalade. Spoon into basin, smooth surface and cover with a piece of pleated baking paper. Secure lid (or cover top tightly with foil and string).
  • 4
    Place basin on trivet (or use a tea towel or upturned saucer) in a deep saucepan. Half-fill with boiling water. Cover and simmer gently on low for 2 1/2-3 hours, until cooked when tested with a skewer (top up water as required).
  • 5
    Remove from saucepan and set aside for 20 minutes before turning out. Serve with vanilla anglaise and ice-cream.
Vanilla anglaise
  • 6
    In a saucepan, combine milk, cream and vanilla. Bring just to the boil on medium heat.
  • 7
    In a bowl, whisk egg yolks and sugar until thick and pale. Whisk in hot milk mixture. Return to pan and heat on low, stirring, for 6-8 minutes, until it coats the back of a spoon. Strain into a bowl over iced water to cool.

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