Steamed Orange Pudding

Alternative to the Christmas Pudding

Ingredients


  • 225 g butter-softened
  • 225 g caster sugar
  • zest & juice of 2 oranges
  • 4 large eggs
  • 225 g self raising flour (or plain flour with 1 teaspoon of baking powder)
  • 0.50 tsp ground ginger
  • eggnog sauce
  • 6 egg yolks
  • 75 g sugar
  • 475 ml pint milk
  • 150 ml pint cream
  • 0.50 vanilla pod
  • 0.50 tsp cornflour (to prevent the custard from splitting when adding alcohol)
  • 1 large brandy
  • pinch cinnamon

Method

  1. Soften the butter and beat in a large mixing bowl with the sugar.
  2. Stir in the orange zest at this stage also.
  3. When this mixture is creamy and fluffy add in the eggs, orange juice and the flour with ground ginger and mix thoroughly until completely combined. It is important to scrape down the bowl at this stage to ensure that all of the butter has been incorporated into the pudding mixture.
  4. If you find the mixture is a little tight you can add a dessertspoon of milk to loosen it up.
  5. Transfer the mixture to a well buttered 2 pint capacity pudding basin and secure it either with a lid or with some tightly fitting baking parchment and tin foil tied with string.
  6. Put the pudding basin into a large saucepan ½ filled with water and bring it to the boil.
  7. Cover with a lid and allow to simmer for between 1 ¼ hours to 1 ½ hours.
  8. Invert onto the plate and serve with some freshly whipped cream flavoured with Grand Marnier.
  9. Eggnog Sauce
  10. Split the vanilla pod lengthways and with a small sharp knife scrape out the seeds of one half of the vanilla pod. Put the seeds and the half pod into the milk and cream in a large saucepan. Wrap the remainder of the vanilla pod and retain for later use.
  11. Bring milk, cream and vanilla pod to the boil.
  12. Meanwhile in a large spotlessly clean bowl and using a whisk beat the egg yolks, cornflour and sugar together until light and creamy.
  13. Spend about 2 minutes on this process.
  14. Pour boiled milk and cream mixture onto the eggs and mix well.
  15. Return the mixture to the saucepan and cook until the mixture can coat the back of a wooden spoon. It is important to stir the mixture at all times to prevent it from curdling. This process should take no more than 2 minutes on a very gentle heat. Do not allow the mixture to boil at this time. Taste the custard at this stage and then quickly whisk in the brandy and cinnamon.
  16. Serve the sauce over the steamed orange pudding




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