Blood Orange Treacle Pudding Recipes

BLOOD-ORANGE TREACLE PUDDING

Steps:

• Make the pudding: Set a round wire rack in the bottom of a large stockpot. Set a 5-cup pudding basin or ovenproof bowl on rack. Fill pot with enough water to come about three-quarters of the way up sides of basin. Remove basin; dry, and butter inside. Set aside. Cover pot, and bring to a boil.
• Butter a 10-inch round of parchment paper; set aside. Pour golden syrup into prepared basin. Add 1 teaspoon orange zest and the orange juice; set basin aside. Whisk flour, baking powder, and salt in a medium bowl; set aside.
• Put sugar and remaining teaspoon zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed 30 seconds. Add butter; mix until pale and fluffy, about 2 minutes. Add eggs, one at a time, mixing well after each addition (mixture will look curdled). Add flour mixture in 2 additions, alternating with milk, and mix until combined.
• Pour pudding into prepared basin. Place parchment round, buttered side down, over basin. Make a pleat in center of parchment. Cover with an 11-inch round of foil. Make a pleat in center of foil to allow room for pudding to expand. Cut a piece of kitchen twine about 7 feet long. Wrap twine twice around basin over foil, just below lip. Knot to secure. Tie loose ends to twine on other side of basin, creating a handle.
• Carefully lower pudding into boiling water; cover pot. Return to a boil; reduce to a simmer, and steam until an instant-read thermometer inserted into center of pudding registers 180 degrees, about 1 1/2 hours, adding boiling water occasionally to maintain level.
• Meanwhile, make the candied zest if desired: Using a paring knife, peel oranges, trying not to get any white pith with the skin. Slice into very thin threads. Heat sugar and 1 cup water in a small saucepan over medium heat, stirring to dissolve sugar. Add zest, and simmer until tender and translucent, about 25 minutes. Let cool completely in syrup.
• Meanwhile, make the sauce: Put golden syrup, orange juice, lemon juice, and salt into a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until thick and syrupy, about 7 minutes.
• Transfer pudding to a wire rack. Let cool 10 minutes. Run a knife around edge of bowl to loosen, and invert onto a plate. Serve warm with sauce, and garnish with candied zest if desired.

GUINNESS, TREACLE & GINGER PUDDING

Steps:

• Mix together the dried fruit, ginger, orange zest and juice, and stout in a bowl. Cover and leave to soak overnight.
• Grease 2 x 1.2-litre pudding basins. Boil a kettle of water. To prepare your steamers, put a snug-fitting upturned bowl or plate in the base of 2 large, deep saucepans, big enough to hold your pudding basins. Add the remaining ingredients (except brandy) to the fruit mixture and stir well, making sure there are no pockets of flour. Divide between your prepared basins and cover with buttered baking parchment and a foil lid. Tie with string to secure and make a handle for easy lifting.
• Stand the puddings on the upturned bowls or plates in your saucepans. Pour in enough boiling water to come halfway up the sides of the basins, cover with a tight-fitting lid and steam for 6 hrs, topping up with water if necessary. If your lids start to rattle as the puddings cook, place a couple of heavy cans on top to hold them down. Once cooked, the puddings can mature for up to 1 year in a cool dark place, so if you only eat one this year, that's fine.
• To serve, reheat in a steamer for 1 hr until piping hot all the way through. Flame with brandy, if you like, as you bring it to the table.