Cookbook challenge 13- Steamed pudding with caramelised orange

 

As always the 'Delicious' Magazine never seems to fail and I was up for a quick simple dessert and this fitted the bill perfectly.

This is an amazing light pudding and orange just lifts to the next level. I halved the ingredients as I didn’t have a 1.25L pudding basin and had to make do with a 0.5L pudding basin.

It still turned out pretty good. I put it in the oven for 1hr but it could of possibly be in there for less but it tasted pretty good especially with the caramelised orange and a good dollop of double cream.

Ingredients serves 4

125g unsalted butter, softened

125g caster sugar

1 tsp vanilla extract

4 eggs

1 2/3 cups (250g) self raising flour sifted

Finely grated zest of ½ lemon

1/3 cup (80mL) milk

Caramelised orange

2 oranges unpeeled sliced into thin rounds

2 cups (440g) caster sugar

Thickened cream to serve

Preheat the oven to 180C and grease a 1.25L pudding basin.

Beat the butter, sugar and vanilla in an electric mixer until thick and pale.

Add the eggs one at a time, beating well after each addition.

Fold in the flour and zest, followed by the milk until the mixture is a soft dropping consistency.

Pour the batter into the pudding basin. Layer a sheet of foil on top of a sheet of baking paper, then folk a pleat through the centre. Use to cover the pudding and tie with string. (I used a rubber band).

Place in a roasting pan then fill the pan with enough boiling water to come halfway up the sides of the basin.

Bake in the oven for 1 1/2hours or until a skewer inserted in the centre comes clean. Stand for 5 mins.

Meanwhile, place the orange slices in a saucepan and cover with cold water. Bring to a simmer over medium heat then drain. Repeat this blanching process twice. Place orange slices and sugar in a saucepan and add 2 cups of (500mL) water. Bring to a gentle simmer stirring to dissolve the sugar and then cook for 10-12 minutes or until the orange slices are tender and translucent. Set aside to cool in the syrup.

Turn the pudding out onto a platter and top with caramelised orange slices then drizzle with syrup and cream to serve.