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Blood Orange Steamed Pudding

Try our fruity Blood Orange steamed pudding for the perfect winter dessert. The Blood Orange syrup is makes this dessert deliciously sweet and gooey.

This recipe uses:

Thatchers Blood Orange


2 x 440ml Cans Blood Orange
150g softened butter ( plus extra for greasing)
150g soft light brown sugar
Pinch salt
2 eggs, beaten
150g self raising flour

  1. Pour the cider into a saucepan and reduce to a thick syrup (like golden syrup)
  2. Grease a 900ml pudding basin (or individual ones)
  3. Pour the syrup into the bottom of the pudding basin
  4. Beat the butter and sugar until light and fluffy
  5. Add the eggs in and incorporate well
  6. Fold in the flour and enough milk to give a nice, smooth dropping consistency
  7. Spoon the batter into the basin stopping just short of the top to give it room to rise
  8. Cover with a basin lid or pleated baking paper and foil secured with string
  9. Place in a large saucepan with enough water to come 3/4s of the way up the basin
  10. Cover the pan and steam for 2 hours topping up the water if necessary
  11. Remove the lid and run a knife around the edge of the pudding
  12. Place a plate upside down on the basin then turn the pudding out
  13. Serve immediately with some ice cream

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Thatchers Cider Company Ltd, Myrtle Farm, Sandford, Somerset, BS25 5RA