Make this blood orange sponge pudding, then check out our raspberry jam steamed sponge, apple sponge pudding, steamed syrup pudding and treacle sponge pudding.


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


  • 200ml blood orange juice
  • 4 tbsp caster sugar


  • 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.


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