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Steamed strawberry jam pudding with orange-scented custard
By Sophie Hansen
Steamed strawberry jam pudding with orange-scented custard
In this recipe
Strawberry Jam
Preparation time:
15 mins
Cooking time:
90 mins
Serves:
4 - 6
Ingredients
  • 50g softened butter
  • 1 cup brown sugar
  • 3 eggs
  • 2 cups self-raising flour
  • 1 cup Beerenberg Strawberry Jam
  • 200ml milk
  • Zest and juice of one orange

 

FOR THE SYRUPY ORANGES

  • 1/2 orange, finely sliced
  • 1/2 cup Beerenberg Strawberry Jam
Method:

Steamed puddings are  easy, delicious and yes, old school. This one is mellow, sweet and just beautiful when served on a puddle of orange-scented custard.

First make the syrupy oranges by placing the slices in a saucepan just covered with water and simmering for a few minutes. Drain away the water, add the marmalade and another splash of water and cook for a few minutes more. 

Generously butter a 2-litre capacity pudding bowl, (with a lid). Line the base of the pudding bowl with the syrupy oranges. Cream the butter and sugar together until light and fluffy, then add the eggs one at a time, mixing well between each addition. Fold through the flour, jam, rind and milk and gently combine. Spoon mixture into the pudding bowl and either attach its lid or if it doesn't have one, tightly cover with foil and tie up with string. Pull out your biggest saucepan (also with a lid), place the pudding bowl in it's centre and then gently fill the saucepan with hot water (so it comes about 3/4 up the sides of the pudding). Set the stovetop to medium and steam the pudding for 1 1/2 hours or until a skewer inserted comes out clean. Invert the pudding onto a nice plate and serve with custard, cream, ice cream or yogurt.  

Orange-scented custard 

Makes 2 cups

Prep time 5 mins

Cook time 10 mins

  • 300 mls milk
  • 300mls pouring cream
  • Finely grated zest of one orange
  • 6 egg yolks
  • 4 tbsp caster sugar
  • 1 tbsp cornflour

Bring the milk and cream to just about boiling point in a medium-sized saucepan. Stir through the orange zest and leave to infuse for about half an hour. Whisk the sugar, cornflour and egg yolks together until pale and creamy. Splash a little of the warm milk/cream mixture into the egg and sugar and whisk again, then pour in the remaining milk/cream. Mix well and then return the whole lot to the saucepan. Place over a gentle heat and stir for about five minutes or until the custard is just about coating the back of your wooden spoon. Pour this into a jug and set aside until ready to serve. I love this just warm.