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