Try our blood orange steamed pudding for a comforting treat this February
If ever there was a time to do some comfort cooking, this is it. And so our February issue cover star blood orange and Campari steamed pudding with proper custard is absolutely the next recipe to add to your list.
An orange zest-infused sponge batter is poured onto a heavenly combination of Campari, gin, pomegranate seeds and golden syrup. Steam (or even pop in the microwave) before turning out topped with juicy blood oranges and the sweet-sharp sticky syrup – perfect with hot velvety custard.
Keep on scrolling to watch the sponge making in action and if you don’t have your hands on a copy of our fabulous February issue, you can order one here.
Watch how to make the pudding in action
Find the full recipe inside this month’s issue of delicious. magazine. You can order yourself a single copy today.
Food team’s tips
“My colourful twist on a traditional steamed pud is made with bang-in-season blood oranges, but you can use any type of oranges you have to hand. As is my nature, I’ve made it boozy – but you can leave out the gin and Campari and add a splash of blood orange juice instead. I’ve given you instructions for how to cook this the conventional way, but also my speedy cheat. (Hint: it’s called the microwave.)” Jen Bedloe, Food Editor
How to cook it in 5 minutes
Here’s the clever hack: cover the pudding basin with cling film, pierce a few times with a fork, then microwave on high for 4-5 minutes. Leave to rest for 2 minutes before turning out onto a serving plate.
Use it up
Whisk the leftover egg whites with a pinch of salt or sugar, then freeze in a sealed container for up to 3 months.
How to make proper homemade custard
Makes: about 700ml
Hands-on time: 15 min
- Heat a 300ml carton double cream and 300ml whole milk with 1 tsp vanilla extract or paste in a saucepan and let it simmer gently for a few minutes to infuse.
- Meanwhile, beat 6 medium egg yolks (see Use It Up tip above) and 3 tbsp golden caster sugar in a heatproof bowl until pale and thick. Slowly pour the hot cream/milk into the egg mixture and whisk together quickly to combine.
- Strain the custard into a clean, heavy-based pan and put over a low heat. Stir the custard constantly with a wooden spoon as it thickens – keep the heat gentle and the custard moving or it may curdle. The custard should be ready after about 8 minutes, when it’s thick enough to coat the back of the wooden spoon.
Our top 3 favourite steamed puddings
If you’re in search of some comfort food from your childhood, try this sticky marmalade steamed pudding. It actually uses up an ingredient you’re likely to have in your bread bin…
The pink ‘hat’ of rhubarb on top of this steamed pudding is very enticing and makes a perfect excuse to stock up on forced rhubarb when it comes into season.
We’ve given these dainty sponges a little grown-up treatment with a slug of brandy, a citrussy syrup and a boozy custard. They would make an impressive dessert for a lockdown special occasion.
Haven’t got your hands on a copy of our February issue yet? Make sure to order yourself one here, and we’ll deliver it P&P free! And, for more sponge pudding joy, check out our 9 best-ever steamed pudding recipes here.
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