I still had dried dates I wanted to use and this sounded nice. It wasn’t much more fiddly than mixing up a sponge cake.
This definitely passed the taste test! For a steamed pudding it is quite light and wonderful flavour, even Aidan who doesn’t really like oranges wanted seconds. I will definitely make this again!!
- 125g Butter softened
- 50g pitted dates sliced into 4-5 strips
- 25g raisins
- finely grated zest of 1 orange
- 75ml golden syrup
- juice 1 orange
- 100g caster sugar
- 2 eggs lightly beaten
- 140g self raising flour
- 2 tbsp milk
1. PLace the dates, raisins and orange zest in a small bowl and mix together
2. Lightly butter 1.25litre/2pt pudding basin. Mix together golden syrup and half the orange juice and pour it into the bottom of the basin
3. Cream the butter in a large bowl. Add the sugar and beat until mixture is light and fluffy. Gradually add the eggs, beating well between each addition and adding a little flour if mix appears to be curdling. Stir in the flour, then the milk an the remaining orange juice, micing them thoroughly.
4. Fold in dried fruits and spoon mixture into the pudding basin taking care not to mix it in with the syrup at the bottom of the basin. The mixture should come about 2/3 of the way up. Smooth top of mixture with back of spoon.
5. Butter a piece of greaseproof paper and fold a pleat across the centre. Cover the basin with the paper, butter side down, and secure with string under the lip of the basin.
6. Steam in a steamer or large saucepan.
7. Remove from the steamer and slide a palette knife gently around the pudding to loosen it, then invert onto a warm serving plate (one that is wider than the top of the basin. Spoon over ant remaining sauce and serve with cream or custard.
– Remove the pudding from the basin within 10 mins
– This pudding is also great eaten cold as a cake (agreed)