If you watched Pudding Week on GBBO a few days ago I’m sure you will have felt that the signature bake of ‘steamed school pudding‘ was perfect for the colder and darker autumn days we’re starting to get. They’re warming and comforting, just like a great big hug in a bowl.
But if you were bedazzled by the ‘ornamental trifle terrines‘ the bakers made for their showstopper challenge, you may be interested in checking out our Raspberry and Glitter Freestanding Trifle that we made a year or two ago!
Even though my recollections of steamed puddings at school were of heavy rib-stickers like Spotted Dick and Jam Roly-Poly, Prue and Paul were looking for a pudding that was light and definitely not stodgy. I’d like to think that our mini Chocolate Orange Steamed Puddings fitted the bill perfectly, despite being made individual rather than as a family sized dessert, they were certainly deliciously light yet comforting.
Now, as I’m sure you’ve noticed, our Steamed Chocolate Orange Puddings do not include cocoa powder but rather finely chopped chocolate which, along with the orange zest, flecks the pale sponge with lots of flavour and interest! It proved to be a winner with both Mr E & myself, as well as my parents who enjoyed them warmed through the following day. Not a peep was heard from them, other than noises of satisfaction, until they’d cleared their bowls!
Here’s how to make individual Chocolate Orange Steamed Puddings.
dessert for the colder months! They’re light yet comforting, and are
packed with flecks of real chocolate and orange zest. They’re easy to
make and are delicious served with a simple chocolate sauce!
Hands on time: 20 mins Cook time: 40 mins Yield: 6 individual puddings
6 Dariole Moulds (ours are 7.5cm wide x 5cm tall, and hold 160ml of liquid)
Steamer (see note a below)
For the Pudding Batter
- 1 Orange, zest & juice of
- 100g Butter, unsalted & softened + extra for greasing
- 50g Golden Caster Sugar
- 100g Caster Sugar
- small pinch of Salt
- 2 Eggs
- 1 Egg Yolk
- 200g SR Flour + extra for preparing the moulds
- 50g Dark Chocolate, finely chopped
For the Chocolate Sauce
- 300ml Double Cream
- 50g Dark Chocolate (see note b below)
- 50g Milk Chocolate (see note b below)
Notes: a) We used our vegetable steamer (Tefal) for this bake as it offered more room for the 6 dariole moulds than a pan. If using a pan to steam, you may need to use two depending upon their size. Part fill the pan with water and position an upturned plate in the base of the pan for the dariole moulds to sit on. Whether you use a pan or steamer avoid letting them boil dry. b) Use a total of 100g milk and / or dark chocolate as you prefer. c) The spare egg white can either be chilled in the fridge for a few days to use in another bake or frozen in an airtight container. Allow the frozen egg yolk to defrost in the fridge completely before being used. d) Consider warming your lightly beaten eggs over a bain marie especially if they feel particularly cold. Warm them until they feel lukewarm. This should help prevent the batter from curdling and produce a better cupcake sponge. e) If using a vegetable steamer, avoid using the built in electronic timer as it may not be reliable. Use your stopwatch instead.
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