Why You’ll Love This Recipe

I love this pudding because steaming creates an exceptionally moist and tender sponge. Fresh orange zest and juice give it a bright citrus flavor without making it overly sweet.

The ginger custard is what makes this dessert particularly special for me. Fresh ginger adds warmth and a subtle spicy kick that works beautifully with orange, while the creamy custard turns the pudding into a comforting dessert.

I also like that I can make one large pudding for sharing or divide the batter between individual molds for a more elegant presentation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Orange Steamed Pudding

Unsalted butter, softened
Granulated or caster sugar
Large eggs
All-purpose flour
Baking powder
Fine salt
Fresh orange zest
Fresh orange juice
Vanilla extract
Whole milk, as needed
Orange marmalade, optional

For the Ginger Custard

Whole milk
Heavy cream
Fresh ginger
Large egg yolks
Granulated sugar
Cornstarch
Vanilla extract
Fine salt

For Serving

Fresh orange zest, optional
Candied orange peel, optional
Orange slices, optional
Extra ginger custard

Directions

1. Prepare the Pudding Basin

I generously butter a 1½-quart pudding basin or another suitable heatproof bowl.

For extra orange flavor, I sometimes spoon a little orange marmalade into the bottom before adding the batter. This creates a glossy, sticky orange topping when I turn out the finished pudding.

2. Cream the Butter and Sugar

I beat the softened butter and sugar together until pale and fluffy.

I add the eggs one at a time, beating well after each addition. If the mixture starts looking slightly curdled, I add a spoonful of the measured flour.

3. Add the Orange

I mix in plenty of finely grated orange zest, fresh orange juice, and vanilla.

I rely heavily on the zest because I find it provides a stronger orange aroma without adding excessive liquid to the batter.

4. Finish the Batter

I whisk the flour, baking powder, and salt together separately before gently folding them into the wet mixture.

If my batter seems too thick, I add a small amount of milk. I want it soft enough to drop easily from a spoon while still holding its shape.

5. Fill and Cover the Basin

I spoon the batter into my prepared pudding basin and smooth the surface. I leave some room at the top because the pudding expands while steaming.

I cover the basin with a pleated sheet of parchment paper and foil and secure it firmly with kitchen string. The pleat gives the pudding room to rise.

6. Steam the Pudding

I place an upturned heatproof saucer, small rack, or trivet in the bottom of a large saucepan. I position my pudding basin on top and carefully add hot water until it reaches about halfway up the sides.

I cover the saucepan and keep the water at a gentle simmer for approximately 1½–2 hours.

I check the water level occasionally and add more hot water when necessary. I don’t allow the pan to boil dry.

7. Infuse the Ginger Custard

While the pudding steams, I combine the milk, cream, and sliced or grated fresh ginger in a saucepan.

I heat the mixture until it’s steaming but not boiling. I remove it from the heat and let the ginger infuse for about 10–15 minutes.

I strain the mixture when I want an especially smooth custard.

8. Finish the Ginger Custard

I whisk the egg yolks, sugar, and cornstarch together in a bowl.

I gradually pour the warm ginger-infused milk over the egg mixture while whisking continuously. I return everything to the saucepan and cook over low to medium heat, stirring constantly.

Once my custard thickens enough to coat the back of a spoon, I remove it from the heat and stir in vanilla and a small pinch of salt.

9. Unmold and Serve

I carefully remove the steamed pudding and let it stand for about 5 minutes.

I remove the covering, loosen the edges with a thin knife, place a serving plate over the basin, and carefully invert the pudding.

I serve it warm with generous amounts of ginger custard and finish with fresh orange zest or candied orange peel.

Servings and Timing

I usually get 6 to 8 servings from one large steamed pudding.

Prep time: 25 minutes
Steaming time: 1½–2 hours
Custard preparation: 20 minutes
Resting time: 5–10 minutes
Total time: approximately 2 hours 30 minutes
Servings: 6–8

I check the center of the pudding with a skewer toward the end of steaming. I look for it to come out clean or with only a few moist crumbs.

Variations

For a sticky orange marmalade pudding, I spread a generous layer of marmalade in the bottom of the basin before adding the batter. I particularly like using a slightly bitter marmalade to balance the sweet sponge.

For a stronger ginger flavor, I add a small amount of ground ginger to the pudding batter as well as fresh ginger to the custard.

When I want a warmer spice combination, I add a little cinnamon or cardamom to the sponge. Both work beautifully with fresh orange.

For individual puddings, I divide the mixture between buttered heatproof molds. I reduce the steaming time and begin checking them much earlier than I would a large pudding.

I can also replace some of the orange with lemon or mandarin when I want a different citrus character.

Storage/Reheating

I store leftover steamed pudding covered in the refrigerator for up to 3 days. I keep the ginger custard refrigerated separately in an airtight container.

To reheat the pudding, I steam it gently until warmed through. For individual portions, I can also use the microwave in short intervals.

I reheat the ginger custard slowly in a saucepan over low heat, stirring frequently. If it has become too thick in the refrigerator, I whisk in a small splash of milk.

I avoid boiling the custard during reheating because excessive heat can cause the eggs to curdle or the sauce to separate.

FAQs

How do I know when my steamed pudding is cooked?

I insert a skewer into the center and look for it to come out clean or with a few moist crumbs. I also expect the surface to feel springy when I gently press it.

Why is my steamed pudding dense?

I usually find that insufficiently creamed butter and sugar, overmixing after adding the flour, or an inconsistent steaming temperature can make the pudding heavy. I keep the water at a steady, gentle simmer throughout cooking.

Can I make orange steamed pudding ahead of time?

Yes. I can steam the pudding ahead, let it cool, and refrigerate it covered. I gently re-steam it before serving. I can also prepare the ginger custard ahead and reheat it slowly.

Can I use ground ginger instead of fresh ginger in the custard?

Yes, although I prefer fresh ginger because it gives me a cleaner, more aromatic flavor. If I use ground ginger, I start with a small amount and adjust carefully because it can quickly dominate the custard.

Can I make individual orange steamed puddings?

Yes. I divide the batter between buttered pudding molds or heatproof ramekins and cover each one securely. Individual puddings cook considerably faster, so I begin checking them after about 35–40 minutes.

Conclusion

Orange steamed pudding with ginger custard is a dessert I love for its combination of fresh citrus and warming spice. Steaming gives me an incredibly tender sponge, while the ginger-infused custard adds richness and enough heat to complement the sweet orange.

Why You’ll Love This Recipe

Ingredients

For the Orange Steamed Pudding

For the Ginger Custard

For Serving

Directions

1. Prepare the Pudding Basin

2. Cream the Butter and Sugar

3. Add the Orange

4. Finish the Batter

5. Fill and Cover the Basin

6. Steam the Pudding

7. Infuse the Ginger Custard

8. Finish the Ginger Custard

9. Unmold and Serve

Servings and Timing

Variations

Storage/Reheating

FAQs

How do I know when my steamed pudding is cooked?

Why is my steamed pudding dense?

Can I make orange steamed pudding ahead of time?

Can I use ground ginger instead of fresh ginger in the custard?

Can I make individual orange steamed puddings?

Conclusion

Orange Steamed Pudding with Ginger Custard

Ingredients

Instructions

Notes

Nutrition