Slow Cooker Orange and Almond Steamed Pudding with Toffee Sauce
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
5 hrs
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Total Time
5 hrs 15 mins
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Servings
8 -10 servings
Slow Cooker Orange and Almond Steamed Pudding with Toffee Sauce
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This utterly delicious steamed orange and almond steam pudding cooks in your slow cooker! A spectacular dessert for the winter months.
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Ingredients
- Orange and Almond Steamed Pudding with Toffee Sauce
- Serves 8
- 2 whole oranges
- 4 medium eggs
- 150 g | 5.3oz golden caster sugar
- 150 g | 5.3oz ground almonds
- 110 g | 3.8oz self raising flour
- 2 tbsp stem ginger chopped very finely
- 1/2 tsp ground ginger
- couple drops orange oil
- pinch salt
- unsalted butter to grease the pudding bowl
- 2 clementines + 3 tbsp Demerara sugar to decorate
- <br>
- toffee sauce
- 100 g | 3½ oz unsalted butter
- 100 g | 3½ oz | ½ cup light brown sugar
- 1 tsp vanilla paste or extract
- ¼ tsp salt
- 2 tbsp yoghurt or heavy cream
Instructions
- Place the unpeeled oranges in the slow cooker and cover with hot water. Cook for 2 hours on high.
- Trim the ends of the oranges, halve and remove any pips. Blitz in a Vitamix or food processor until you have a smooth pulp.
- Thoroughly grease a 2lt (8 cup) pudding steamer or glass bowl (I used a Pyrex mixing bowl) with butter.
- Beat the eggs and sugar with the pinch of salt in a stand mixer until thick and almost double in volume.
- Sift the flour, ground almonds and ginger into a bowl. Fold into the the eggs together with the orange pulp, chopped stem ginger and orange oil until thoroughly combined.
- Spoon the batter into the prepared bowl to fill almost to the top with a small gap.
- Cut a piece of baking paper large enough to cover the pudding bowl and make a pleat in the centre. Place the pleat centred over the top of the bowl and secure the paper with string. Cut any excess paper off with scissors.
- Lay a large piece of foil on your worktop and place the bowl in the centre. Fold the foil upwards to cover the pudding bowl and add a second layer.
- Place a long piece of kitchen string on the pudding bowl; bring under the base, loop around and bring over the top to tie. This will help you lift the bowl out of the slow cooker.
- Place the bowl in the slow cooker and then fill the cooker with enough boiling water to come up 2/3 of the way up the side of the bowl. Cook for 3 hours on high, adding a little more boiling water if needed.
- Remove the bowl from the slow cooker, unwrap the foil and paper layers and leave to stand for 5 minutes.
- Slice two clementines into thin rounds. Remove any pips and pat dry with kitchen towel.
- Place on a tray lined with baking paper and sprinkle with the Demerara sugar. Place under a hot grill (broiler) for about 5 minutes until the sugar caramelises. Keep a watchful eye on the slices as they can burn easily. Turn the heat off and leave the slices in the oven with the door open to dry out a little.
- Prepare the toffee sauce. Put the butter andsugar in a small saucepan and whisk together over medium heat until the butter is completely melted and sugar has dissolved.
- Carefully turn the pudding out onto a plate or cake stand. Decorate with the clementines and drizzle with toffee sauce. Cut or spoon onto plates and serve with a little more sauce on the side.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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