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Blood orange syrup pudding

Published: February 2, 2017 at 11:08 AM

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Serves 6

Easy

Total time: 3 hrs

A star rating of 5 out of 5.1 ratingRate

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Blood red oranges have a deep red flesh and a flavour which is a little more tart than a regular orange. Blood orange season is generally from December to March so why not make the most of it with this easy sticky pudding recipe complete with homemade syrup

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Make this blood orange sponge pudding, then check out our raspberry jam steamed sponge, apple sponge pudding, steamed syrup pudding and treacle sponge pudding.

Ingredients

Nutrition

• 150g soft brown sugar

• 150g softened butter

  plus extra for buttering the dish

• 2 blood oranges

  zested and juiced

• 3 eggs

  beaten

• 150g self-raising flour

  mixed with a pinch of salt

BLOOD ORANGE SYRUP

• 200ml blood orange juice
• 4 tbsp caster sugar

Nutrition: per serving

• kcal479
• fat23.2g
• saturates13.8g
• carbs60.7g
• sugars41.8g
• fibre1.1g
• protein6.2g
• salt0.8g

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Method

• step 1

  Butter a 1.1 litre (2 pint) pudding dish. Put the sugar and butter in a large bowl and beat with electric beaters until pale and fluffy. Beat in the orange zest and eggs (add 2 tbsp of flour to help) then fold in the rest of the flour.

• step 2

  Put the juice from the zested oranges in a jug and add more to make up the 200ml amount. Put the juice in a pan with the caster sugar. Simmer until thick and syrupy then cool. Pour half into the bottom of the pudding dish. Top with the sponge mix.

• step 3

  Clip on the lid or cover the basin with pleated sheets of baking paper and foil (one of each). Secure with string and cut off any excess paper/foil.

• step 4

  Put the basin into a steamer or in a large pan on an upturned saucer (to stop it touching the base of the pan) with simmering water coming a third of the way up the sides of the dish. Steam for 2 hours, checking the water now and again and topping up if needed.

• step 5

  Rest the pud for a couple of minutes before turning out (if you need to, use a palette knife to loosen). Re-heat the rest of the syrup then pour over to serve.

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