A luscious orange steamed pudding. The tangy flavour of this dessert coupled with custard, makes a perfect ending to a special winter dinner! The best part is that you can make the pudding in advance, freeze it for up to 2 months - then thaw and steam it for about 45 mins, until thoroughly hot!
3 tablespoon (60ml) golden syrup
125g light brown sugar
1 large egg, beaten and made up to 300ml with orange juice
185g self raising flour, sifted
a pinch of salt
1½ teaspoon ground ginger
Add to shopping list
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Pour the golden syrup into medium-sized greased pudding basin.
Cut each orange into six round slices, (don’t use the ends) and put in pan of cold water and bring to boil. Boil the slices for 3 minutes to blanch them, then drain on paper towels. Arrange inside the pudding basin.
Beat the margarine till creamy, then beat in sugar until light and fluffy.
Stir in beaten egg and orange juice, with sifted flour, salt and ginger, until well blended.
Turn mixture into the basin and hollow out the centre slightly. Cover basin with a piece of greased alfoil. Place in a steamer (or saucepan with tight fitting lid) and cook for 1½ hours, or until the pudding is springy to touch. Replenish the steamer with boiling water when necessary.
Loosen the pudding from around the sides , turn onto a plate and and serve hot with custard.