A little bit of steam goes a long, long way! You might remember previous posts like Steam Heat and nothing gets these beauties going like a bit of hot air! Add a tablespoon of marmalade, a bit of butter, batter and TLC and you get a warming steamed pud, that’s sure to be a hit after your next supper.
We’ve actually been enjoying these in our prac classes at school so I can tell you this recipe is triple checked and tried, so that means more baking success for you!
Time: 45 mins, (allow extra time if you’d like to make a crème anglaise & orange caramel too) There’s no problem if you want to serve with cream, ice-cream or even yoghurt too.
Ingredients: yield 4
Puddings- 1 orange (reserve zest and slices for later)
60g plain flour
3g baking powder
65ml, Milk or buttermilk
1 egg (lightly beaten)
50g of softened Butter (plus extra to grease the individual pudding moulds)
4 tsp of marmalade
250ml of milk
3 egg yolks
1/4 vanilla bean
You’ll also need some individual dariole or silicon moulds, mixing bowl, whisk, wooden spoon, sieve saucepan, measuring jugs etc and baking paper. I like to fill my oven with a hot pan of water whilst it preheats, almost as if the puddings are half baked & steamed, (you could place your moulds directly into a water bath too)
Fill a large baking tray with hot boiling water. Place on the lower half of your oven and preheat to 180C or (356F)
Grease each of the pudding moulds generously and add a teaspoon of marmalade to each
In a large mixing bowl, add the butter, caster sugar and orange zest, cream until light and fluffy
Add the beaten egg,
Sift in the flour and baking powder and lightly whisk to combine,
Add the milk or buttermilk, combine again.
Spoon the batter evenly between the moulds and cut a tiny square of baking paper to cover each pudding like a lid,
Bake in the oven for 30 mins being sure to top up the water bath if necessary to create more steam. Once cooked, rest for 10 mins and then turn out cautiously onto a plate. The marmalade should have created a nice glaze on the top of the puddings.
Heat the milk with the vanilla bean. Either in a pouring jug in microwave, (as I did) or on the stove top, set aside to cool slightly
In a large mixing bowl, combine the 3 egg yolks and the sugar,
Slowly pour the milk mixture into the eggs, being careful to stir slowly (so as not to scramble,)
Carefully set the bowl over a large pot filled with simmering water (Bain Marie) now’s a good time to begin stirring with the wooden spoon,
*note the change in colour, from the eggy texture and orange to one slightly paler, that’s a good indication of the custard beginning to cook gently*
Once the custard thickens it should look glossy on the back of the spoon like so,
Strain the crème anglaise into a jug or small bowl, discard the vanilla bean
Slice the orange into even slices. (I’ve) sadly neglected to take photos of the caramel as I made it but the instructions are:
Melt the sugar and water together in a pan over moderately high heat. Shake the contents and swirl to distribute the caramel as it begins to thicken. Once it turns a darker shade of caramel remove immediately from the heat and add a splash of water to prevent it burning. I like to throw the orange slices in to infuse the caramel.