A wonderful old fashioned steamed orange pudding made using wholemeal flour where the peel and pith of the blood orange is removed, then the orange is thinly sliced and use to line the oven proof dish; it does look really attractive when the pudding is removed from the basin and placed onto the warmed serving plate.
1 large fresh blood orange
85 grams unsalted butter, room temperature
85 grams unrefined caster sugar
2 large fresh eggs plus 1 egg yolk, lightly beaten – room temperature
85 grams wholemeal self raising flour
1/4 tsp fine salt
3 tbsp Seville orange marmalade
1.5 tbsp orange liqueur
1.5 tbsp milk
28 grams cornflour, sifted
28 grams unrefined caster sugar
450 ml milk
1 large fresh blood orange – zest and juice
2 tbsp orange liqueur
- Butter a 900 ml pudding basin, place a circle of buttered greaseproof paper in the bottom.
- Zest the orange (put the to one side), then remove the pith using a sharp knife, thinly slice the orange, use the slices to line the base and sides of the pudding basin.
- Cream the butter, sugar and reserved zest until pale and fluffy.
- Add the eggs – one at a time – beating well between each addition.
- Fold in the flour, salt, marmalade, liqueur and milk.
- Transfer to the prepared basin, smooth out the surface with the back of a spoon.
- Cover with one layer of buttered greaseproof paper (buttered side facing down) and one layer of foil – both pleated in the centre, tie with fine string under the basin´s rim.
- Place into a steamer, steam for two hours checking the water levels and topping up with freshly boiled water when required.
- When the pudding is nearly ready, make the orange sauce.
- Sift the cornflour and sugar into a bowl, mix to a paste with two tablespoons of the milk.
- Remove the orange peel (without any pith attached) using a sharp knife, place the peel into the saucepan with remaining milk.
- Warm over a low heat until hot, strain into a jug discarding sieve contents.
- Pour in a thin steady stream into the bowl, while whisking, when smooth return to the rinsed out saucepan and place over a low heat.
- Warm while stirring until the sauce thickens then stir in the juice and orange liqueur.
- When the pudding is ready, remove the foil and paper, unmould and serve with the sauce.