BLOOD

Blood orange syrup pudding

  • serves 6
  • Easy

Blood red oranges have a deep red flesh and a flavour which is a little more tart than a regular orange. Blood orange season is generally from December to March so why not make the most of it with this easy sticky pudding recipe complete with homemade syrup

Advertisement
Advertisement

Ingredients

  • soft brown sugar 150g
  • butter 150g softened, plus extra for buttering the dish
  • blood oranges 2, zested and juiced
  • eggs 3, beaten
  • self-raising flour 150g, mixed with a pinch of salt

BLOOD ORANGE SYRUP

  • blood orange juice 200ml
  • caster sugar 4 tbsp

Method

  • Step 1

    Butter a 1.1 litre (2 pint) pudding dish. Put the sugar and butter in a large bowl and beat with electric beaters until pale and fluffy. Beat in the orange zest and eggs (add 2 tbsp of flour to help) then fold in the rest of the flour.

  • Step 2

    Put the juice from the zested oranges in a jug and add more to make up the 200ml amount. Put the juice in a pan with the caster sugar. Simmer until thick and syrupy then cool. Pour half into the bottom of the pudding dish. Top with the sponge mix.

  • Step 3

    Clip on the lid or cover the basin with pleated sheets of baking paper and foil (one of each). Secure with string and cut off any excess paper/foil.

  • Step 4

    Put the basin into a steamer or in a large pan on an upturned saucer (to stop it touching the base of the pan) with simmering water coming a third of the way up the sides of the dish. Steam for 2 hours, checking the water now and again and topping up if needed.

  • Step 5

    Rest the pud for a couple of minutes before turning out (if you need to, use a palette knife to loosen). Re-heat the rest of the syrup then pour over to serve.

Nutritional Information

  • Kcals 479
  • Fat 23.2g
  • Saturates 13.8g
  • Carbs 60.7g
  • Sugars 41.8g
  • Fibre 1.1g
  • Protein 6.2g
  • Salt 0.8g
Advertisement