Steamed Orange Pudding Recipes

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STEAMED ORANGE PUDDINGS



Steamed Orange Puddings image

This was one of the courses that we cooked in a cooking class that I recently took and all the recipes were from Australian Delicious. As I am diabetic I did not eat but everyone raved about it and times are estimated as we all helped in the cooking of it. Suggested you serve with cream or custard they served with cream on the night.

Provided by ImPat

Categories     Dessert

Time 1h

Yield 6 puddings, 6 serving(s)

Number Of Ingredients 12

125 g butter (unsalted or sweet, softened, extra to grease)
125 g caster sugar
200 g self-raising flour
1 teaspoon baking powder
2 eggs
140 ml milk
1 orange (zest of finely grated)
200 ml orange juice (fresh)
250 g caster sugar
100 ml cold water
1 orange (thinly sliced)
1 tablespoon Grand Marnier (optional)

Steps:

  • Grease 6 3/4 cup size (185ml) dariole moulds - grease well and then blot with kitchen paper or you can spray with oil and blot with kitchen paper.
  • Beat the butter and sugar in an electric mixer until pale.
  • Sift flour and baking power, then add eggs one at a time, beating well between each addition.
  • Add milk and then beat for 1-2 minutes until the mixture is light and combined.
  • Divide mixture among greased moulds.
  • Cut 6 x15cm squares of baking paper and foil.
  • Place the paper on the foil and fold to form a pleat in the centre and place over the moulds, foil side up and then tie with kitchen string to secure.
  • Place the moulds in a large baking dish and pour in enough boiling water to come halfway up the sides of the moulds.
  • Cover the pan, then boil for 40 minute, keeping an eye that the liquid does not boil out, until pudding are firm or alternatively as we did in class we put the baking tray in a 175C preheated oven and baked the puddings in their water bath for about 35 to 40 minutes.
  • Meanwhile for the sauce, place the juice and sugar in a pan with 100ml of cold water and stir over low heat until sugar dissolves.
  • Add orange slices and grand marnier if using, then simmer, stirring occassionally, for 45 minutes or until the sauce is thickened and reduced.
  • Allow the pudding to stand in the moulds for 5 minutes, then invert onto plates and pour over the sauce and serve drizzled with custard or cream.

Nutrition Facts : Calories 584.2, Fat 19.7, SaturatedFat 11.7, Cholesterol 118.2, Sodium 638.3, Carbohydrate 97.4, Fiber 2, Sugar 69.7, Protein 7

STEAMED ORANGE PUDDING



Steamed Orange Pudding image

Categories     Dessert     Steam     Christmas     Orange     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

3/4 teaspoon baking soda
1 1/2 tablespoons orange juice
1/2 cup golden raisins
1 tablespoon all-purpose flour
1/2 stick (1/4 cup) unsalted butter, softened
1/4 cup sugar
1/8 teaspoon salt
2 large eggs
1/2 cup sweet orange marmalade
1 1/2 cups fresh whole-wheat bread crumbs
Accompaniment:custard sauce or crème fraîche
Special Equipment
a 6-cup metal or ceramic pudding mold* or deep bowl with a lip

Steps:

  • Stir together baking soda and orange juice.
  • Toss raisins with flour.
  • Beat together butter, sugar, and salt with an electric mixer at medium speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Add orange juice, raisins, marmalade, and bread crumbs and mix at low speed until blended. Spoon batter into lightly buttered mold.
  • Cover mold with a sheet of foil and secure it tightly with kitchen string (if mold has a lid, use that instead). Put mold on a metal rack in a deep pot. Add enough boiling-hot water to pot to reach halfway up mold, then cover pot and steam pudding in simmering water, adding more boiling water as needed, until surface of pudding feels dry and firm, about 2 hours. Cool on another rack 5 minutes. Loosen edge of pudding with a thin knife and invert onto a serving plate. Serve warm.
  • Available at A Cook's Wares (800-915-9788).

CHOCOLATE-ORANGE STEAMED PUDDING WITH CHOCOLATE SAUCE



Chocolate-orange steamed pudding with chocolate sauce image

A classic chocolate-orange flavour in a rich and squidgy dessert that's low in sugar but no less tasty!

Provided by Sara Buenfeld

Categories     Dessert

Time 1h55m

Number Of Ingredients 12

50g cocoa
50g butter , plus extra for greasing
100g Total Sweet (xylitol, see tip)
1 tsp vanilla extract
200ml semi-skimmed milk
1 small orange
100g Total Sweet (xylitol)
225g self-raising flour
50g cocoa
150ml semi-skimmed milk
1 tsp vanilla extract
2 large eggs

Steps:

  • First, make the sauce. Sift the cocoa into a small saucepan, add all the other ingredients, then warm over a medium-high heat, stirring. Allow to bubble hard for 1 min to make a glossy sauce. Spoon 4 tbsp into the base of a lightly buttered, traditional 1.2 litre pudding basin. Leave the rest to cool, stirring occasionally.
  • Put a very large pan (deep enough to enclose the whole pudding basin) of water on to boil with a small upturned plate placed in the base of the pan to support the basin.
  • Zest the orange, then cut the peel and pith away, and cut between the membrane to release the segments. Put all the pudding ingredients, except the orange segments, in a food processor and blitz until smooth. Add the orange segments and pulse to chop them into the pudding mixture. Spoon the mixture into the pudding basin, smoothing to the edges.
  • Tear off a sheet of foil and a sheet of baking parchment, both about 30cm long. Butter the baking parchment and use to cover the foil. Fold a 3cm pleat in the middle of the sheets, then place over the pudding, buttered baking parchment-side down. Tie with string under the lip of the basin, making a handle as you go. Trim the excess parchment and foil to about 5cm, then tuck the foil around the parchment to seal. Lower the basin into the pan of water, checking that the water comes tw o-thirds of the way up the sides of the basin, then cover the pan with a lid to trap the steam and simmer for 1 1/2 hours.
  • Carefully unwrap the pudding - it should now be risen and firm - and turn out of the basin on to a plate. Spoon over some warmed sauce and serve the rest separately with slices of the pudding.

Nutrition Facts : Calories 338 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium

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