tropical-orange-steamed-pudding-titlle

This delicious recipe by Vanita was inspired by the colour orange and yellow.  And hence this very tropical fruit themed pudding was born.  If you’re looking for something different than traditional dark fruit pudding then this is a good one to try.

Ingredients:

1 tbspn coconut flour or cocoa powder
70g white spelt flour
40g self-raising flour
2 tspn mixed spice
1 tspn baking powder
70g bread
60g glazed pineapple and/or papaya chopped
60g dried mango chopped
60g dried cranberries
50g dried apricot chopped
60g sultanas
100g demerara sugar
2 blood oranges
90g unsalted butter unsalted
2 small eggs

 

Method:

Grease the TM Esssentials Pudding Steamer with butter.  Place a baking paper round in base and apply more butter.  Add the 1 tbspn of coconut flour or cocoa powder and swish around to coat the greased surface of the bowl.  Set aside ready for pudding batter.

Add to a clean dry TM bowl 70g spelt flour, 40g of self-raising flour, 2 tspn of mixed spice, 1 tspn of baking powder.   Mix to combine and sift dry ingredients at Speed 5 for 10 seconds.  Set aside the flours in a mixing bowl.

Add 70g of bread, frozen or fresh, to TM bowl and crumb at Speed 9 for a 5 seconds.  Add breadcrumbs to bowl with flour.

All the glazed fruit needs to be chopped small, which I feel will give you a nicer result if done by hand.  Add to TM bowl as you weigh 60g glazed pineapple and/or papaya chopped, 60g dried mango chopped, 60g dried cranberries, 50g dried apricot chopped, and 60g sultanas.  Tip fruit into set aside bowl with other dry ingredients.

Wash and dry 2 blood oranges.  Remove outer rind of both using a peeler and place rind strips in the TM bowl.  Measure 100g of demerara sugar into the TM bowl. Blitz sugar and rind for 10 seconds at Speed 9. Scrape sides and repeat at least two more times until all the rind is fine.

Add 90g of butter and mix at Speed 4 for 30 seconds.

With the blades running at Speed 3, add one egg at time through lid. Ensure the first egg is well incorporated well before adding the next.

Squeeze the blood oranges to obtain juice, add 100-110g of juice to TM bowl, mix at Speed 3 for 10 seconds.

Mix the dry ingredients together in set aside bowl and then add the liquid mixture.  Fold ingredients together using a silicone spatula till well combined.  Then pour pudding batter into the pudding basin.

Secure pudding basin lid and place in a TM5 Varoma.  Put 2 L of warm tap water in TM bowl.  Steam for 60 mins, Varoma temp, Speed 3.  When cycle finishes replenish water and steam for a further 60 minutes.

Carefully remove and serve hot with ice-cream, custard, cream or syrup.

 

Tip:  Very important you weigh to quantities carefully as if you over estimate at each point then you will finish up with too much batter for the 1.25L pudding steamer.

 

 

tropical-orange-steamed-pudding

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *