Gluten Free • Paleo • Sugar Free • Dairy Free
Gluten Free • Paleo • Sugar Free • Dairy Free
Those of you who are regular visitors to Mummy Made.It will recall that we recently moved house. We were getting too big for our little house (much as I am for my pants!) and found something with more space for our growing family. One of things I was not looking forward to leaving behind was my oven; I think I nearly went so far as professing much love for my side opening wall oven, but since settling into our new house it has not been the oven that I have missed as I thought I would. It has been my cooktop.
6 years ago, when we renovated our little kitchen, we installed an Induction cooktop like this one. At the time they were still newish and no one really knew anything about them, except they looked like an electric cooktop but could boil water in a flash. Induction cooktops also require special saucepans, so if you see someone in the kitchen aisle holding up a magnet to each pan then you can assume that they have just renovated. Anyway, I think I just got used to having it and never thought twice about the alternatives. As it was a glass surface it was easy to clean (or should have been if I wasn’t so lazy) and once the saucepan was off the heat it was safe to touch so cooking with the kids was never a safety issue.
In our new house we have an electric cooktop and it and I have not got off on the right foot. First there was the tea towel incident. As I am used to having no residual heat on the elements I have a habit of placing plates, trays and tea towels on the cook top. In the past this would have been fine but this time it resulted in a smouldering tea towel with smoke and even a few flames! I ran the sizzling tea towel outside and ran it under the water until I was sure I wouldn’t be setting a new world record for burning my house down within 3 days of moving in. Over the next week I scalded a few more tea towels and fingers, I even managed to melt a plastic cup measurer and the bottom of a mixing bowl on the cooktop. Oops.
Fast forward to the next weekend and it was a quiet Sunday afternoon when 5yo H and I noticed some smoke in the back yard. It was cold so I thought a neighbour must have had their wood fire on. The smell of smoke then became more apparent so we went outside to investigate. Sure enough, my burnt tea towel from the week before had caught some embers from the husbands grinding and it was now trying to burn down the house – again! To the dismay of the boys there was no need for Fireman Sam to attend; however I am now not allowed to have any flammable materials near the electric cooktop.
I also noticed that a pot takes way, way longer to boil (which means late dinners for the first week until I got used to it) and the heat doesn’t distribute as evenly in a pan (I have had complaints about unevenly cooked pancakes… I told them they were lucky to be getting them at all with my current track record). So when I decided to make this Steamed Orange Pudding with Orange Sauce I knew I was taking a risk, and the family wondered if they’d ever get dessert.
This Steamed Orange Pudding with Orange Sauce is made using the cook top only, no oven required. I have made steamed puddings in the past (when my oven was broken and for Christmas) and decided that this was the perfect dish for me to become friends with my cooktop. It is based on a traditional Orange and Almond Cake, so I have first boiled and then pureed whole oranges to get the full orange flavour. Sure, a simpler method would be to juice an orange and use some zest but then you’d be missing out on all that extra fibre and flavour. Boil 2 oranges for this recipe. 1 would probably be sufficient but if it’s not you’d have to wait another hour, and the pudding is already 2 hours away so it’s better to be safe than hungry! Cooking this Steamed Orange Pudding with Orange Sauce is not as scary as it seems. The mixture is made just like a normal cake, but instead it is poured into a greased and lined pudding basin and placed in a saucepan of water to cook. Make sure that the water is always ¾ of the way up the pudding basin; this will allow for even cooking. I like to have the kettle full of boiling water handy just in case.
The Orange Sauce is really orangey and tangy but if you are a bit unsure do not pour it on top of the pudding as I have done and instead allow people to pour it on their own piece. That way if they get the ‘super tart, nose screwed up face’ it’s all on them. Serving the Steamed Orange Pudding with Orange Sauce with Whipped Coconut Cream will also help to balance the flavours.This Steamed Orange Pudding did go a long way to building my relationship with my cooktop however I have still been on the lookout for a replacement, preferably induction or gas.
This post and recipe was kindly brought to you by ASKO. ASKO have a wide range of cooktops, ovens and kitchen appliances to suit all kitchens and cooks; even ones like me who like to burn tea towels and melt plastic. Did you know they even have an oven that preheats to 180C/350F in just 4 minutes? That would mean cookies are never that far away!!
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