Best Steamed Orange Pudding Recipes

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STEAMED ORANGE PUDDING



Steamed Orange Pudding image

Categories     Dessert     Steam     Christmas     Orange     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

3/4 teaspoon baking soda
1 1/2 tablespoons orange juice
1/2 cup golden raisins
1 tablespoon all-purpose flour
1/2 stick (1/4 cup) unsalted butter, softened
1/4 cup sugar
1/8 teaspoon salt
2 large eggs
1/2 cup sweet orange marmalade
1 1/2 cups fresh whole-wheat bread crumbs
Accompaniment:custard sauce or crème fraîche
Special Equipment
a 6-cup metal or ceramic pudding mold* or deep bowl with a lip

Steps:

  • Stir together baking soda and orange juice.
  • Toss raisins with flour.
  • Beat together butter, sugar, and salt with an electric mixer at medium speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Add orange juice, raisins, marmalade, and bread crumbs and mix at low speed until blended. Spoon batter into lightly buttered mold.
  • Cover mold with a sheet of foil and secure it tightly with kitchen string (if mold has a lid, use that instead). Put mold on a metal rack in a deep pot. Add enough boiling-hot water to pot to reach halfway up mold, then cover pot and steam pudding in simmering water, adding more boiling water as needed, until surface of pudding feels dry and firm, about 2 hours. Cool on another rack 5 minutes. Loosen edge of pudding with a thin knife and invert onto a serving plate. Serve warm.
  • Available at A Cook's Wares (800-915-9788).

CHOCOLATE-ORANGE STEAMED PUDDING WITH CHOCOLATE SAUCE



Chocolate-orange steamed pudding with chocolate sauce image

A classic chocolate-orange flavour in a rich and squidgy dessert that's low in sugar but no less tasty!

Provided by Sara Buenfeld

Categories     Dessert

Time 1h55m

Number Of Ingredients 12

50g cocoa
50g butter , plus extra for greasing
100g Total Sweet (xylitol, see tip)
1 tsp vanilla extract
200ml semi-skimmed milk
1 small orange
100g Total Sweet (xylitol)
225g self-raising flour
50g cocoa
150ml semi-skimmed milk
1 tsp vanilla extract
2 large eggs

Steps:

  • First, make the sauce. Sift the cocoa into a small saucepan, add all the other ingredients, then warm over a medium-high heat, stirring. Allow to bubble hard for 1 min to make a glossy sauce. Spoon 4 tbsp into the base of a lightly buttered, traditional 1.2 litre pudding basin. Leave the rest to cool, stirring occasionally.
  • Put a very large pan (deep enough to enclose the whole pudding basin) of water on to boil with a small upturned plate placed in the base of the pan to support the basin.
  • Zest the orange, then cut the peel and pith away, and cut between the membrane to release the segments. Put all the pudding ingredients, except the orange segments, in a food processor and blitz until smooth. Add the orange segments and pulse to chop them into the pudding mixture. Spoon the mixture into the pudding basin, smoothing to the edges.
  • Tear off a sheet of foil and a sheet of baking parchment, both about 30cm long. Butter the baking parchment and use to cover the foil. Fold a 3cm pleat in the middle of the sheets, then place over the pudding, buttered baking parchment-side down. Tie with string under the lip of the basin, making a handle as you go. Trim the excess parchment and foil to about 5cm, then tuck the foil around the parchment to seal. Lower the basin into the pan of water, checking that the water comes tw o-thirds of the way up the sides of the basin, then cover the pan with a lid to trap the steam and simmer for 1 1/2 hours.
  • Carefully unwrap the pudding - it should now be risen and firm - and turn out of the basin on to a plate. Spoon over some warmed sauce and serve the rest separately with slices of the pudding.

Nutrition Facts : Calories 338 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium

ORANGE STEAMED ENGLISH PUDDING WITH RUM BUTTER



Orange Steamed English Pudding With Rum Butter image

Make and share this Orange Steamed English Pudding With Rum Butter recipe from Food.com.

Provided by 2Bleu

Categories     Dessert

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter, softened
1 cup sugar
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
2/3 cup orange juice
2 teaspoons orange zest, grated fine
2 teaspoons lemon zest, grated fine
1/2 cup unsalted butter, softened
3/4 cup powdered sugar
2 -3 tablespoons dark rum
1 tablespoon orange zest, freshly grated
1/2 teaspoon nutmeg, freshly grated

Steps:

  • Cream the butter and sugar together in the bowl of an electric mixer until light and fluffy. Beat in eggs one at a time, making sure each is incorporated before adding next.
  • Sift flour and baking powder together in a separate bowl and alternately add flour mixture to the butter mixture with the orange juice.
  • Stir in grated zests and turn the batter into a well buttered 1 quart steamed pudding mold and cover tightly with a lid or a double layer of foil secured with kitchen string. Set the mold on a rack in a kettle with a tight fitting lid and add enough hot water to kettle to reach 2/3 of the way up the sides of the mold. Steam the pudding covered for 2 hours.
  • Remove and let pudding cool a bit on a rack for 10 minutes, uncovered. Meanwhile, MAKE THE RUM BUTTER: With an electric mixer with a whip attachment, cream butter. Beat in sugar a little at a time and then beat in rum, zest and nutmeg. Beat until light and fluffy and transfer to a serving bowl. Place a serving plate on top of the pudding and invert onto a serving plate and serve with the rum butter.

Nutrition Facts : Calories 514.6, Fat 25.9, SaturatedFat 15.4, Cholesterol 166.8, Sodium 130, Carbohydrate 63.1, Fiber 1.1, Sugar 38.1, Protein 6.8

WALNUT-STEAMED PUDDING WITH VANILLA-ORANGE SAUCE



Walnut-Steamed Pudding With Vanilla-Orange Sauce image

Provided by Molly O'Neill

Categories     sauces and gravies, dessert

Time 2h

Yield Eight servings

Number Of Ingredients 16

1/2 cup unsalted butter, melted
1/2 cup sugar
1/2 cup dark brown sugar
2 eggs
1/2 cup milk
1/4 cup brandy
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup toasted walnuts, ground
1 cup milk
1/2 vanilla bean, split, seeds scraped from pod
2 teaspoons grated orange zest
3 egg yolks
2 tablespoons sugar
2 tablespoons fresh orange juice

Steps:

  • To make pudding, butter a 2-quart souffle dish with a tightly fitted lid. Have ready a pot with a lid, large enough to hold the covered souffle dish and a rack that will fit in the bottom of the pot to allow water to circulate freely under the dish. Bring a large saucepan of water to a boil.
  • Meanwhile, whisk the butter and the sugars together in a large bowl. Whisk in eggs, milk and brandy. In another bowl, combine flour, baking powder, salt and walnuts. Add butter mixture and stir just until smooth. Scrape mixture into buttered dish.
  • Place rack in the bottom of the pot. Cover souffle dish and place it in the pot. Pour in enough boiling water to come halfway up the sides of the souffle dish and cover. Check occasionally to make sure there is enough water and that it is simmering; add boiling water if necessary. Steam the pudding until a skewer inserted into the center barely comes out clean, about 1 1/2 hours.
  • To make sauce, place milk, vanilla seeds and pod and orange zest in a saucepan. Whisk yolks and sugar together in a bowl. Bring milk mixture just to a boil. Whisking rapidly, slowly pour the milk into the egg mixture. Pour mixture back into pan and place over low heat. Cook, stirring constantly, until sauce thickens enough to coat the back of a spoon -- do not let it come to a boil. Remove from heat and strain through a fine sieve. Whisk in orange juice. Refrigerate until cold.
  • Carefully remove the souffle dish from the pot, uncover and let cool for 10 minutes. Unmold. Cut into wedges, place each wedge on a plate and surround with a pool of the orange sauce. The pudding can also be served at room temperature.

Nutrition Facts : @context http, Calories 413, UnsaturatedFat 7 grams, Carbohydrate 52 grams, Fat 18 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 9 grams, Sodium 345 milligrams, Sugar 27 grams, TransFat 0 grams

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