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Orange Steamed Pudding with Ginger Custard

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A wonderfully moist steamed orange sponge served warm with silky homemade custard infused with fresh ginger. Bright citrus and gentle warming spice make this a comforting dessert for cooler days.

Ingredients

  • Unsalted butter, softened
  • Granulated or caster sugar
  • Large eggs
  • All-purpose flour
  • Baking powder
  • Fine salt, for the pudding
  • Fresh orange zest
  • Fresh orange juice
  • Vanilla extract, for the pudding
  • Whole milk, as needed for the pudding
  • Orange marmalade, optional
  • Whole milk, for the ginger custard
  • Heavy cream
  • Fresh ginger
  • Large egg yolks
  • Granulated sugar, for the ginger custard
  • Cornstarch
  • Vanilla extract, for the ginger custard
  • Fine salt, for the ginger custard
  • Fresh orange zest, optional for serving
  • Candied orange peel, optional for serving
  • Orange slices, optional for serving
  • Extra ginger custard, for serving

Instructions

  1. Generously butter a 1½-quart pudding basin or suitable heatproof bowl. For a sticky orange topping, optionally spoon orange marmalade into the bottom of the basin.
  2. Beat the softened butter and granulated or caster sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle, mix in a spoonful of the measured flour.
  3. Add the finely grated orange zest, fresh orange juice, and vanilla extract and mix until incorporated.
  4. Whisk the flour, baking powder, and salt together separately. Gently fold the dry ingredients into the wet mixture. Add a small amount of whole milk if necessary to create a soft batter that drops easily from a spoon.
  5. Spoon the batter into the prepared pudding basin and smooth the surface, leaving room at the top for expansion.
  6. Cover the basin securely with a pleated sheet of parchment paper and foil and tie with kitchen string.
  7. Place an upturned heatproof saucer, rack, or trivet in a large saucepan and position the pudding basin on top. Carefully add hot water until it reaches approximately halfway up the sides of the basin.
  8. Cover the saucepan and steam the pudding over a gentle, steady simmer for 1½ to 2 hours. Check the water level occasionally and replenish with hot water as necessary. Toward the end of cooking, insert a skewer into the center; it should come out clean or with only a few moist crumbs.
  9. While the pudding steams, combine the whole milk, heavy cream, and sliced or grated fresh ginger for the custard in a saucepan. Heat until steaming but not boiling, remove from the heat, and infuse for 10 to 15 minutes. Strain if a completely smooth custard is desired.
  10. Whisk the egg yolks, granulated sugar, and cornstarch together in a bowl. Gradually whisk in the warm ginger-infused milk mixture.
  11. Return the custard mixture to the saucepan and cook over low to medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from the heat and stir in the vanilla extract and a small pinch of salt.
  12. Carefully remove the cooked pudding from the saucepan and let it stand for about 5 minutes. Remove the covering, loosen the edges with a thin knife, place a serving plate over the basin, and carefully invert the pudding.
  13. Serve the pudding warm with generous amounts of ginger custard. Garnish with optional fresh orange zest, candied orange peel, or orange slices.

Notes

  • Keep the steaming water at a steady, gentle simmer and never allow the saucepan to boil dry.
  • For a sticky marmalade variation, spread a generous layer of orange marmalade in the bottom of the basin before adding the batter.
  • For stronger ginger flavor, add a small amount of ground ginger to the pudding batter as well as fresh ginger to the custard.
  • Cinnamon or cardamom can be added to the sponge for additional warming spice.
  • Lemon or mandarin can replace some of the orange for a different citrus character.
  • For individual puddings, divide the batter among buttered heatproof molds and begin checking for doneness after about 35 to 40 minutes.
  • Store leftover pudding covered in the refrigerator for up to 3 days and refrigerate the ginger custard separately.
  • Reheat the pudding by gently steaming it or microwave individual portions in short intervals.
  • Reheat the custard slowly over low heat, stirring frequently and adding a splash of milk if it has become too thick. Do not allow it to boil.

Nutrition

Find it online: https://thefamilycooking.com/orange-steamed-pudding-with-ginger-custard/