FOOD & DRINK / A-Z of Treats: Orange Pudding

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The Independent Culture
O is for steamed orange pudding in our alphabet of sweet treats designed for high days and holidays. But this is lighter than those traditionally made with heavy suet. Use lemon juice and lemon peel to make lemon pudding, with a lemon sauce.

ORANGE PUDDING

Serves 6

110g/4oz sugar

110g/4oz butter

110g/4oz self-raising flour

2 eggs, beaten

juice and grated rind of 1 1/2 medium oranges

30g/1oz white breadcrumbs

2 tablespoons milk

1/2 tablespoon baking powder

pinch of salt

In a bowl, cream the butter and sugar. Sieve together the flour, baking powder and salt. Stir into the creamed butter mixture gradually, avoiding lumps, adding the beaten egg bit by bit. When smooth, stir in the milk, orange juice, grated orange rind and breadcrumbs and beat till well incorporated.

Butter a 2-pint pudding basin, add the mixture and steam for two hours in a large lidded saucepan, with boiling water coming up to halfway. Check that the water does not boil away, adding more as necessary.

Serve with cream, or an orange sauce made by dissolving three tablespoons of marmalade and two tablespoons of sugar with a glass of white wine and simmering until well blended. Strain and serve. Use lemon or grapefruit marmalade to make a lemon sauce.

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