Blood Orange Treacle Pudding Recipes

BLOOD-ORANGE TREACLE PUDDING

Blood-Orange Treacle Pudding image

Sweet and citrusy Golden cane-sugar syrup infuses this steamed pudding topped with a blood-orange sauce and candied zest.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 15

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pudding basin and parchment
1/3 cup golden syrup (such as Lyle's) or honey
2 teaspoons finely grated blood-orange zest plus 2 tablespoons fresh blood-orange juice
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
3 large eggs
1/4 cup whole milk
2 blood oranges
1/3 cup golden syrup (such as Lyle's) or honey
1/2 cup golden syrup (such as Lyle's) or honey
1/2 cup fresh blood-orange juice
1 teaspoon fresh lemon juice
Pinch of salt

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

Guinness, treacle & ginger pudding image

Rich, dark and spicy - prepare enough mixture for two basins, one for Christmas day and the other to give as a gift

Provided by James Martin

Categories Dessert

Time 6h20m

Yield Makes 2 x 1.2 litre puddings, each pudding serves 6

Number Of Ingredients 19

Ingredients

500g mixed dried fruit
100g stoned date or prunes, chopped
100g stem ginger , drained and chopped, plus 2 tbsp syrup
zest and juice 2 oranges
225ml Stout
a little butter , for greasing
50g whole almond , roughly chopped
200g suet
2 eating apples , grated
100g dark muscovado sugar
5 tbsp black treacle
100g self-raising flour
85g soft white breadcrumb
100g ground almond
1 tbsp mixed spice
1 tsp ground ginger
½ tsp ground cloves
3 large eggs
brandy , to serve (optional)

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.

Nutrition Facts : Calories 527 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 58 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

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