A very Merry chocolate orange steamed pudding and a Happy pudding New Year to you…
I know everyone’s prepping for Christmas and planning what to serve.
Cooking Christmas dinner and desserts is my favourite. I absolutely love the feeling I get when I see my family eating what I’ve made.
For those of you who are new to this blog, I love sweet treats more the savoury.
Although, over the past year, my love for sweet stuff has dwindled. I became that person who skips the sweet cupboard for the fridge, only to get out pickled beetroot, jalapeños and sliced cheese as my midnight snack. Weird, I know…
Anyway, I don’t want to bore you… The reason why you’re here is to read the recipe and method of baking this alternative Christmas pudding. So, let’s get going!
Fact about me that may or may not interest you, I’m not into the traditional Christmas pudding. Since discovering this pudding on Channel 4’s ‘Come Dine With Me’ two years ago, my life changed.
Disclaimer: this is a more savoury-tasting dessert. It sounds sweet, but the slight bitterness of orange offsets it, which I like.
Here’s my twist on that very pudding…
Ingredients for the steamed pudding
3/4 cup melted President/Lurpac butter
3/4 cup golden caster sugar
3 medium eggs (at room temperature)
1 cup self raising flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
Pinch of salt
Zest of an orange
2 or 3 orange peeled & segmented
Terry’s Chocolate Orange
Orange Quality Street Matchmakers
Recipe for the steamed pudding
Begin by melting the butter on the hob, as soon as it melts, pour straight onto golden caster sugar in the preparation bowl.
Once cooled, add orange zest, vanilla extract, and then the 3 medium eggs (one at a time). You can choose whether to mix by hand or whether you’d prefer the use an electric mixer. However, do not overmix.
The cup of flour is mixed & sifted with the cocoa and the baking powder and salt in another bowl, separately.
Begin adding the dry ingredients to the wet ingredients gradually, mix in the figure of 8.
Pour the batter into a pudding pot that’s well greased with butter, and sprinkled with two tablespoons of caster sugar.
Decorate the sides of the pudding pot with the orange segments, making sure the inside of the bowl is covered before adding the batter.
Before baking, please make sure the lid is firmly shut on the pudding pot, to avoid water/batter leakage. If you do not have a pudding pot, please wrap well with grease proof paper and silver foil over the top. Make sure it’s tied with a rope, so you can easily pull it out of the boiling water after baking.
There are two ways of baking this – either on the stove (in a bain Marie), which will take approximately 1 & a half to 2 hours – on a medium heat, or in the oven (in a bain Marie) for 45minutes to 1 hour – on a medium heat.
Once baked, leave on the side to cool for 20minutes before turning over on the serving dish.
Ingredients for the orange sauce
1/4 cup caster sugar
1 teaspoon vanilla extract
50ml orange liqueur/extract
100ml orange juice
1 juiced clementine
1/4 cup melted butter
200g creme fraiche or brandy cream to serve on the side (you can add the remaining orange zest and a drop of orange extract/liquor to this).
Method of orange sauce
Pour the orange juice, juice of the clementine into a pot on the stove along with the caster sugar until melted.
Once the sugar is melted and the syrup comes to a boil, add vanilla extract, orange liquor/extract and butter.
Leave to simmer for 5 minutes or more, depending on how you like the consistency of the sauce.