Blood Orange Syrup Pudding

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



  • 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 juice 200ml
  • caster sugar 4 tbsp


  • 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