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Steamed gingerbread and orange upside-down pudding recipe

Steamed gingerbread and orange upside-down pudding recipe

2 ratings

Created by The Tesco Real Food team

A warm steamed pudding is just what your Christmas dessert table needs. Packed with orange and gingerbread spices and drizzled with custard, you'll love this surprising flavour twist. See method

  • Serves 10
  • Takes 3 hrs
  • 319 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 175g baking spread, plus extra for greasing
  • 3½ oranges, 1½ cut into slices, 2 zested
  • 65g golden syrup
  • 100g soft light brown sugar
  • 3 eggs
  • 175g self-raising flour
  • 1 tbsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cinnamon
  • 4 balls stem ginger (about 90g), finely chopped, plus 2 tbsp syrup
  • 50ml milk
  • 10g crystallised ginger
  • 500g pot Tesco Finest custard (optional)
  • 1-2 tbsp golden rum (optional)
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    1340kj
    319kcal     16%

  • Fat

    15g 22%

  • Saturates

    4g 19%

  • Sugars

    27g 29%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 40.9g Protein 4.4g Fibre 1.4g

Method

  1. Grease a 1.2ltr pudding bowl. Peel one of the zested oranges and slice into 5mm rounds. Pour the golden syrup into the bowl and top with the orange slices to cover the bottom of the basin.
  2. Whisk together the baking spread and sugar until pale and creamy. Add the eggs one at a time, adding 1 tbsp flour with each and mixing well. Beat in most of the orange zest and the spices, then fold in the remaining flour and stir in the stem ginger and milk.
  3. Spoon the mixture over the orange slices, then grease a sheet of nonstick baking paper and place greased-side down over the pudding. Cover with foil, then secure by tying string under the rim of the bowl. Make a string handle to make it easier to remove the cooked pudding later, then trim off any excess paper and foil.
  4. Put the bowl on a trivet or upturned saucer in a lidded pan. Pour boiling water around the pudding until it comes ⅔ of the way up the sides. Cover, then steam over a gentle simmer for 2½ hrs, topping up the water to avoid it boiling dry.
  5. Leave the pudding to cool for 5 mins, then run a knife around the edge. Carefully turn out the sponge onto a serving plate. Peel and segment the remaining orange, then use to top the pudding and drizzle with 2 tbsp stem ginger syrup. Top with the crystalised ginger and remaining orange zest.
  6. Heat the custard to pack instructions, then stir through the rum, if using. Drizzle over the pudding. The pudding and custard will keep in separate airtight containers in the fridge for 3-4 days.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas desserts

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