- 185g butter, softened
- 3/4 cup caster sugar
- 2 teaspoons finely grated orange rind
- 3 eggs
- 1 1/2 cups self-raising flour
- 1/2 cup milk
- pure cream, to serve
- 1/4 cup orange juice
- 1/2 cup caster sugar
- 2 oranges, peeled, segmented
- Step 1Grease an 8 cup-capacity metal pudding steamer. Line base with baking paper.
- Step 2Using an electric mixer beat butter, sugar and orange rind until light and fluffy. Add eggs, 1 at a time, beating to combine. Sift flour over mixture. Add milk. Fold until just combined.
- Step 3Spoon mixture into prepared steamer. Smooth top. Secure lid. Place in a large saucepan. Carefully pour boiling water into pan until halfway up side of steamer. Cover pan. Place over medium heat. Bring to the boil. Reduce heat to low. Simmer for 1 hour 30 minutes, topping up with boiling water when necessary.
- Step 4Meanwhile, make syrup Combine orange juice and sugar in a saucepan over medium heat. Cook, stirring for 3 minutes or until sugar dissolves (do not boil). Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until thick and syrupy. Remove from heat. Add orange segments.
- Step 5Remove pan from heat. Carefully lift steamer from water. Stand for 10 minutes. Remove lid. Turn pudding onto a plate. Spoon over syrup. Serve.
- High fibre
- High protein
If you don’t have a pudding steamer, use a pudding basin and use baking paper and foil to cover. Place 1 sheet baking paper on a flat surface. Top with 1 piece of foil. Fold a 3cm pleat down centre. Cover basin with prepared baking paper and foil. Secure with kitchen string. Trim excess baking paper and foil, so it doesn’t touch water (this can cause the pudding to become soggy).
Steamed puddings: you could place a 20¢ coin in the saucepan base before placing steamer in pan and pouring in water. The coin will rattle while the water is simmering. If it stops rattling it means the water has dried up and needs to be refilled.
- Author: Claire Brookman
- Image credit: Mark O'Meara
- Publication: Super Food Ideas