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Orange & ginger steamed pudding

  • 0:20 Prep
  • 1:30 Cook
  • 8 Servings


  • Melted butter, to grease
  • 170g (1/2 cup) Rose's English Breakfast Marmalade
  • 1 tablespoon orange-flavoured liqueur
  • 1 tablespoon hot water
  • 175g butter, at room temperature
  • 155g (3/4 cup, firmly packed) dark brown sugar
  • 1 tablespoon grated orange rind
  • 3 eggs
  • 60g (1/4 cup) chopped glace ginger
  • 200g (1 1/3 cups) self-raising flour, sifted
  • 2 teaspoons ground ginger
  • 2 tablespoons milk
  • Vanilla custard, to serve


  • 1
    Brush a 2L (8-cup) capacity pudding basin, with a tight-fitting lid, with melted butter to grease. Line base with non-stick baking paper. Combine the marmalade, liqueur and water in a small bowl. Spread over the base of the prepared basin.
  • 2
    Use an electric beater to beat the butter, sugar and orange rind until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Use a large metal spoon to fold in the glacé ginger, flour and ground ginger. Fold in the milk.
  • 3
    Spread the pudding mixture over the marmalade mixture. Tap the basin on the bench to settle the mixture. Smooth the surface. Cut a sheet of non-stick baking paper into a disc. Place over the surface of the pudding. Cover with the lid.
  • 4
    Place the basin in a large saucepan over low heat. Add enough boiling water to come halfway up the side of the basin. Cover the pan and cook for 1 1/2 hours or until a skewer inserted into the centre comes out clean. Set aside to cool slightly before turning out onto a serving platter. Slice and serve with custard.

Source: taste.com.au


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