Steamed Orange puddings with sticky muscatels


Serious Comfort Food!


INGREDIENTS
150 g butter
150 g sugar
2 large eggs
1/2 tsp vanilla extract
2 tbsp orange marmalade
150 g plain flour, sifted
1 tsp baking powder
2 tbsp milk
2 tbsp orange juice
100 g creme fraiche or thickened cream


Syrup
100g muscatels or raisins
2 tbsp orange marmalade 
60 g dark brown sugar
200 ml freshly squeezed Orange juice


METHOD
Heat the oven to 180C or set your steamer on high.
To make the pudding, beat the butter, sugar, eggs, vanilla extract and marmalade with an electric mixer until combined. Fold in the sifted flour and baking powder alternately with the milk and orange juice.
Lightly butter four ovenproof 150ml ramekins or pots. Fill with the batter to three-quarters full, and cover each pot tightly with a piece of buttered foil.
Place in a baking tray and pour in enough boiling water to reach halfway up the sides. Steam for one hour, then remove.


To make the syrup, combine the muscatels, marmalade, sugar and orange juice in a small pan and boil for 10 to 15 minutes until syrupy, taking care it doesn't burn.
Turn the puddings out on to warm serving plates and spoon over the muscatels and their syrup. Serve with creme fraiche or thickened cream.
Serves 4 


Notes: Check the water level to make sure it doesn't dry out

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