About this recipe:A luscious orangy steamed pudding. The tangy flavour of this dessert coupled with custard, makes a perfect ending to a summer dinner! The best part is that you can make the pudding in advance, freeze it for up to 2 months - then thaw and steam it for about 45 mins, until thoroughly hot!
3 tablespoon golden syrup
115g/4 oz butter
115g/4 oz light brown sugar
1 large egg, made up to 300ml with orange juice
175g/6 oz self raising flour, sifted
A pinch of salt
1 1/2 teaspoon ground ginger
A 2 1/2 pint (1.5 litre) pudding basin, lightly greased
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Cut each orange into six round slices, put in pan of cold water and bring to boil. Boil the slices for 3 mins to blanch them, then dry on kitchen roll. Arrange inside the basin.
Beat the butter to a soft cream, then beat in sugar until light and fluffy.
Stir in beaten egg and orange juice, with sifted flour, salt and ginger, until well blended.
Turn mixture into the basin and hollow out the centre slightly. Cover basin with a piece of greased foil, forming a pleat down the centre. Place in a steamer (or saucepan with tight fitting lid) and cook for 1 1/2 hour, or until the pudding is springy to touch. Replenish the steamer with boiling water when necessary.
Loosen the sponge from around the sides , turn onto a plate and and serve hot with custard.
This recipe must be somebodies idea of a joke. The ingredients are all out of proportion and it ends up far to wet. The end result was just a gooey, soggy mess that is totally unpalatable. Absolute rubbish and a waste of ingredients. - 03 Feb 2013