Save to your scrapbook
Steamed Orange And Syrup Pudding
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This classic sponge pudding is served with a home-made orange syrup and caramelised orange slices.
To make individual sponge puddings, use 8 x 175ml-200ml metal basins and bake for about 1½ hours at 180°C, gas mark 4 in a large roasting tin filled with boiling water halfway up the basins. To make a syrup pudding, omit the orange zest and replace the orange syrup with golden syrup. Place a few spoonfuls in the basin before adding the sponge mixture.
Typical values per serving:
This recipe was first published in January 2007.