Wade Murphy dropped by Today with Maura and Dáithí to make his Steamed Clementine Sponge Pudding!

Ingredients

Wade Murphy dropped by Today with Maura and Dáithí to make his Steamed Clementine Sponge Pudding!

Prep Time: 15 mins
Cooking tIme: 1 hr 45 mins

  • 125g soft unsalted butter
  • 125g light brown sugar
  • 200g self raising flour
  • 1 tsp ground ginger
  • 1 tsp baking powder
  • 2 whole free range eggs
  • 140 mls full fat milk
  • Grated zest of 3 clementines - once tested peel and slice the clementines
  • 2 tablespoons golden syrup

Cointreau Sauce:

  • 200 mls clementine juice - orange juice is fine either
  • 250g caster sugar
  • 100 ml cold water
  • 1 orange sliced
  • A good splash of Cointreau - you can leave this out if you don’t want alcohol

Method

  1. Heavily grease a pyrex pudding bowl with some of the butter.
  2. Spoon the golden syrup into the bottom of the bowl.
  3. Add the sliced clementines neatly around the bowl, overlapping slightly.
  4. Beat the butter, sugar and clementine zest until soft and creamy. Sift in the flour, baking powder and ground ginger. Add the eggs one at a time and finally add the milk and beat for 1 or 2 mins until the pudding mix is combined.
  5. Pour the mixture into the pudding bowl and using the back of a spoon smooth out the top of the pudding.
  6. Cover the bowl greaseproof paper and tin foil that is pleated in the centre to allow the paper to expand with the pudding. Pull the paper and foil and foil down the outside of the bowl and tie with string around. Take the string over the top also and tie on the other side in order to make a handle to lift it out of the pot when cooked. Trim off the excess paper and foil around the edges. 
  7. Place the pudding over a steamer in a saucepan of boiling water and steam for approximately one and three-quarter hours. Carefully remove from the steamer and allow to cool slightly.
  8. To serve, loosen with a palette knife or spatula and turn out onto a warm plate. Serve with custard or whipped cream and  Cointreau sauce (recipe to follow).

Cointreau Sauce:

  1. Place the juice, water and sugar in a pan and stir over a low to medium heat until all the sugar has dissolved.
  2. Add the sliced orange and Cointreau and allow to simmer, stirring occasionally for about 45 mins or until the sauce has thickened and has reduced to a syrupy consistency.