Description
This cozy 10-minute steamed pudding is a perfect winter treat, combining warm spices, tangy orange, and rich caramel sauce for a comforting dessert. Prepared quickly in the microwave, it’s ideal for a quick indulgence on chilly days, served with creamy whipped cream or vanilla ice cream.
Ingredients
Scale
Pudding
- 25 g Unsalted Butter (for greasing the pudding bowl)
- 150 ml Milk (can substitute with almond or oat milk for a dairy-free version)
- 1 Egg (free-range; can use flaxseed egg for vegan)
- 1/2 tsp Ground Ginger (or fresh ginger as substitute)
- 1/2 tsp Ground Nutmeg (or allspice)
- 1/2 tsp Ground Cinnamon (or pumpkin spice)
- 75 g Muscovado Sugar (can substitute with brown sugar)
- 1 Orange Zest and Juice (from 1 orange; lemon alternative)
- 1 tsp Vanilla Paste or Essence (or almond extract)
- 175 g Plain Flour (sifted; gluten-free flour mix optional)
- 1 tsp Baking Powder (fresh)
- 75 g Suet Mix (vegetarian suet or butter)
- Pinch Sea-salt Flakes (or kosher salt)
- 1/3 cup Malt Extract or Golden Syrup (for sweetness and moisture)
Caramel Sauce
- 2/3 cup Malt Extract or Golden Syrup (for the caramel sauce; honey can be used)
- 25 g Unsalted Butter (for caramel sauce; coconut oil can substitute for dairy-free)
Instructions
- Prepare the bowl: Grease an 850ml microwave-safe pudding bowl thoroughly with melted butter to prevent sticking and ensure easy removal.
- Mix wet ingredients: In a mixing bowl, whisk together milk, egg, ground ginger, ground nutmeg, ground cinnamon, muscovado sugar, orange zest and juice, and vanilla paste until the mixture is smooth and well combined.
- Add dry ingredients: Gently fold in sifted plain flour and baking powder to the wet mixture, ensuring no lumps. Then incorporate the suet mix and a pinch of sea-salt flakes for depth of flavor.
- Prepare the bowl with syrup: Swirl half of the malt extract or golden syrup around the sides of the greased pudding bowl to coat it for an extra sticky and flavorful crust.
- Fill the bowl: Pour the pudding batter into the prepared bowl, then drizzle the remaining malt extract or golden syrup evenly on top of the batter for added sweetness and moisture.
- Cook the pudding: Cover the bowl with a lid or damp paper towel to trap steam. Microwave on HIGH power for 5 to 7 minutes until the pudding is fully cooked through and springy to the touch.
- Make caramel sauce: While pudding cooks, heat the remaining malt extract or golden syrup in a small pan until hot. Remove from heat and whisk in butter until fully melted and smooth; add a pinch of salt to balance sweetness.
- Serve: Carefully invert the cooked pudding onto a serving plate. Drizzle the warm caramel sauce liberally over the pudding.
- Garnish and enjoy: Optionally, sprinkle a little extra orange zest on top. Serve immediately with whipped cream or vanilla ice cream for a comforting winter dessert experience.
Notes
- Use a microwave-safe bowl with a capacity of about 850ml to allow for rising pudding.
- Substitute dairy milk with almond or oat milk to make this dairy-free.
- Vegetarian suet or butter can be used according to dietary preference.
- Flaxseed egg is a suitable vegan alternative to binding with egg.
- Covering the pudding prevents it from drying out and promotes even cooking.
- Adjust spices to taste; pumpkin spice offers a nice variation.
- Serve with your choice of toppings: whipped cream, vanilla ice cream, or dairy-free alternatives.
