Waitrose

Seville orange & carrot steamed puds

  • Vegetarian

Ingredients

2 Seville oranges
100g sultanas
150g carrots, grated
100g slightly salted butter, softened
40g golden caster sugar
2 medium Waitrose British Blacktail Free Range Eggs
150g spelt flour
1½ tsp baking powder
5 tbsp Seville orange marmalade
Crème fraîche or Greek style yogurt, to serve

Method

1. Preheat the oven to 180°C, gas mark 4. Grease 6 x 175ml heatproof cups or dishes. Grate the orange zest and place in a food processor. Squeeze and measure the juice, making it up to 125ml with water if necessary. Add to the processor with the sultanas and carrots and blend until pulpy.

2. Beat together the butter and sugar until pale and creamy. Add the eggs and carrot mixture and beat well — it will look slightly curdled but don't worry. Sift in the flour and baking powder, tipping in the fibre left in the sieve, and fold in. Divide the mixture among the cups and place in a roasting tin. Pour a 1cm depth of boiling water around the cups and cover the roasting tin with foil, tucking it under the rim to trap the steam.

3. Carefully transfer to the oven and bake for 30 minutes until the puddings feel firm to the touch. Lift a corner of the foil, taking care as the steam will be hot, and test one of the puddings with a knife to see whether it’s cooked, before removing from the oven.

4. Heat the orange marmalade in a small saucepan with 1 tbsp water until thinned, then spoon over the top of the puddings. Delicious served with crème fraîche or yogurt.

Cook's tip
Instead of using heatproof cups or dishes, you can make these in individual metal pudding moulds then invert them onto serving plates before topping with the warm marmalade.

Seville orange & carrot steamed puds
  • Preparation time: 20 minutes
  • Cooking time: 30 minutes
  • Total time: 50 minutes 50 minutes

Serves: 6

Nutritional Info

Typical values per serving:

Energy 1,997kJ
478kals
Fat 28.3g
Saturated Fat 17.7g
Carbohydrate 48.4g
Sugars 31.5g
Protein 7.5g
Salt 0.6g
Fibre 2.2g

per serving, including 30ml crème fraîche

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This recipe was first published in Tue Dec 29 11:29:00 GMT 2015.