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Steamed Orange Pudding with Orange Sauce

This citrus pudding is made on the cook top...so make sure you have a good one!
Prep Time1 hr 20 mins
Cook Time2 hrs
Total Time3 hrs 20 mins
Servings: 6
Author: Lisa@mummymade.it



    Steamed Orange Pudding

    • 3 Eggs separated
    • 1/4 Cup purred boiled Orange to boil oranges; place 2 full oranges in a pot and cover with water. Bring to the boil and then simmer, over medium heat, with the lid on for 1 hour. Ensure that the oranges are always covered with water. Drain and allow the oranges to cool. Once cooled cut into ¼’s and discard the seeds. Puree the oranges {peels and all} in a blender until smooth
    • 1/4 Cup Maple Syrup
    • 1/4 Cup Milk of choice
    • 1/3 Cup Coconut Flour
    • 1/3 Cup Almond Meal
    • 2 teaspoons Baking Powder

    Orange Sauce

    • 1/4 Cup Orange Juice
    • Zest of ½-1 Orange
    • 1-2 Tablespoons of Maple Syrup depending on how sweet you want the sauce
    • 2 Tablespoons Coconut Cream


    • Whipped Cream for serving



      Steamed Orange Pudding

      • Place a small piece of baking paper on the bottom of a 3 Cup capacity Pudding basin (a 4 cup basin would also work). Lightly grease the pudding basin.
      • Place the egg whites in a clean bowl of a kitchen stand mixer fitted with a whisk attachment. Whisk on medium/high until soft peaks form.
      • Add the maple syrup, 1 tablespoon at a time whilst still whisking. Whilst still whisking on medium/high add the egg yolks and pureed Orange. Pour in the milk.
      • Turn the whisk to low and add the dry ingredients. Mix until combined.
      • Pour the mixture into the prepared pudding basin.
      • Lightly grease a piece of baking paper and place on the inside of the lid and place securely on the basin. Place a small plate or trivet on the bottom of a large saucepan.
      • Place the pudding basin on top of the plate/trivet and fill the saucepan until the water reaches 3/4 the height of the pudding basin. Bring the water to the boil and simmer over medium heat for 2 hours.
      • Check the water level at regular intervals and top up with boiling water if the levels drop below the original height.
      • Remove the basin from the water. Remove the lid, run a knife around the edge of the pudding and invert onto a serving plate. Drizzle with Orange Sauce. Serve immediately with whipped cream. It's also awesome cold (my breakfast treat!)

      Orange Sauce

      • Place all the ingredients into a small saucepan and bring to a slow boil over a medium heat. Allow to simmer until thickened, but still runny. Check the sweetness/tartness of the sauce and add extra maple syrup accordingly.
      • Pour over the pudding whilst hot.