Steamed puddings may seem a bit old fashioned but they really are so delicious they shouldn't be forgotten. This orange and stem ginger pudding is served with a light orange foam sauce which compliments the pudding perfectly.
Orange and Stem Ginger Pudding with Orange Foam Sauce
It's been a while since I made a steamed pudding which is odd in a way because as a child it was a staple of our home cooking. I loved them then and I still love them now, but then again I love pudding full stop!
So I felt it was time to rectify this and make a good old fashioned steamed pudding, but one that is bang up to date.
Steamed pudding in the past tended to be very sweet, so I wanted mine to have a fresher flavour. Instead of jam or syrup on the top of the pudding I opted for fresh orange slices.
To make sure they stayed nice and moist and add a little sweetness, I added a little of the stem ginger syrup as well.
An orange flavoured sponge might have been a bit plain which is where the stem ginger came in. Not too much I didn't want this to be a ginger flavoured pudding, but just a hint to enhance the orange.
I added one piece, but you could add two at a push, if you want a little more spice in your pud but I wouldn't add anymore than that.
Instead of serving with custard I made a light orange flavoured sauce from fresh orange juice with the addition of whisked egg whites to give it a slightly foamy texture.
It's seriously delicious and in this case much nicer than custard. I made the mistake of making too little (what was I thinking) for my test so for the recipe here I have doubled the quantity I made.
Orange and Stem Ginger Pudding Step by Step
Orange and Stem Ginger Pudding with Orange Foam Sauce
Equipment
- 900ml (2pt) pudding basin
Ingredients
orange and stem ginger pudding
- 1 stem ginger plus 1 tablespoon of syrup from the jar
- 1 orange
- 125 g butter
- 125 g golden caster sugar
- 2 large eggs
- 125 g plain flour (all purpose)
- 2 teaspoon baking powder
- 1 tablespoon warm water
orange foam sauce
- 50 g butter
- 50 g golden caster suagr
- 2 oranges
- 2 large eggs separated
- 2 tablespoon plain flour (all purpose)
Instructions
make the orange and stem ginger pudding
- Chop 1 piece of stem ginger. Place 1 tablespoon of the syrup from the jar in the bottom of a lightly greased 900ml (2pt) pudding basin.
- Finely grate the zest from 1 orange and set aside. Cut away the peel and slice the orange. Arrange the orange slices in the pudding basin.
- Beat 125g (4oz) butter and 125g (4oz) sugar together until pale and fluffy. Addtwo eggs one at a time, beating well after each addition. Add 1 tablespoon of 125g (4oz) flour with the second egg to prevent the mixture from curdling.
- Add the orange zest and the chopped ginger to the bowl, then sift in the remaining flour and 2 teaspoon baking powder. Add 1 tablespoon warm, not hot water and carefully fold the mixture together until just combined. Spoon into the prepared pudding basin and level the top.
- Cover with a sheet of baking parchment and a sheet of foil and tie to secure. Steam for 1½ hours. To test the pudding is cooked a skewer inserted into the centre should come out clean.
- Allow the pudding to cool in the basin for at least 5 minutes before turning out onto a warm serving plate.
Meanwhile make the orange foam sauce
- Prepare the sauce just before ready to serve. Beat the 50g (2oz)each butter and sugar together in a saucepan until combined.
- Finely grate the zest from the oranges and beat into the butter and sugar mixture. Then beat in 2 eggs yolks, followed by 2 tablespoon flour.
- Squeeze the juice from 2 oranges and make up to 300ml (½pt) with a little water if required. Beat into the butter mixture, do not worry that the mixture looks curdled at this point. Heat gently stirring until the mixture thickens.
- Whisk 2 egg whites until standing in soft peaks. Slowly add the hot orange mixture to the egg whites folding in to combine. Serve with the orange and stem ginger pudding.
Anne says
Ginger and Orange do not go together in our household opinion, sorry. I made this and regretted it. Would happily make it again with marmalade added to sponge instead of ginger, or coconut and syrup with the ginger but no orange.
Jacqueline Bellefontaine says
I'm sorry you didn't like the flavour combination. Personally I like it a lot and so do quite a few people judging by the comments I get on social media. But it would be a very dull world if we all enjoyed the same thing. Coconut and ginger is not something I have thought of putting together in a dessert perhaps I should try it. and yes Mamrmalade and ginger go together so well too.
Chloe Edges says
Oh My God, I can't believe I've never thought to combine these flavours in a pudding - it sounds A.Mazing!
Kat (The Baking Explorer) says
Such pretty little puddings!
Sylvie says
What a delicious dessert! Orange and Ginger work so well together, and the crumb looks so deliciously moist. Perfect to serve at a dinner party!
Jo Allison says
I love steamed puddings and your orange and ginger creation sounds very zingy and exciting. Love the sound of the sauce too!
Jacqueline Bellefontaine says
Thank you Jo it really is all the charm of an old fashioned steam pud but with a less sweet and much fresher flavour I love it.
Jenny Paulin says
Jacqueline this looks scrumptious! the colour of the sponge is golden and those orange slices on the outside make for such a pretty pudding. I am not sure I have had ginger and orange before, lemon and ginger yes but I am sure they work perfectly together .
thank you for linking with #GBBOBloggers2017 x
Jacqueline Bellefontaine says
ThanksJenny. I think ginger and orange works very well x
Rebecca Beesley says
this is so beautiful and I love that you've used oranges instead of syrup etc. I smiled at your warning about stem ginger with the line 'i wouldn't add any more than that' because it reminded me of the first time i bought stem ginger and popped a chunk in my mouth thinking it would taste like a sweet. it was hot hot hot! #gbbobloggers2017
Jacqueline Bellefontaine says
Ha ha we all get caught out once in a while. I was just very keen to keep it an orange flavoured sponge with a hint of ginger and not a ginger sponge.
Helen says
that looks & sounds amazing!
I love the idea of the orange foam too.
Jacqueline Bellefontaine says
Thank you. The orange sauce is delicious so easy to make too.