Description
Enjoy a quick and comforting winter treat with this 10-minute steamed pudding recipe. Made with warming spices, muscovado sugar, and orange zest, it’s perfectly sweetened with malt extract or golden syrup and topped with a luscious homemade caramel sauce. Ideal for a cozy dessert served warm with cream or ice cream.
Ingredients
Scale
Pudding Ingredients
- 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; flaxseed egg can be used as a vegan option)
- 1/2 tsp Ground Ginger (Can substitute with fresh ginger)
- 1/2 tsp Ground Nutmeg (Could use allspice as a substitute)
- 1/2 tsp Ground Cinnamon (Can replace with pumpkin spice)
- 75 g Muscovado Sugar (Brown sugar can be used as a substitute)
- 1 Orange Zest and Juice (From 1 orange; lemon could be an alternative)
- 1 tsp Vanilla Paste or Essence (Almond extract works as a good substitute)
- 175 g Plain Flour (sifted; gluten-free flour mix can be used)
- 1 tsp Baking Powder (Ensure it’s fresh)
- 75 g Suet Mix (Vegetarian suet or butter)
- Pinch Sea-salt Flakes (Use kosher salt if unavailable)
- 1/3 cup Malt Extract or Golden Syrup (For coating bowl and folding into batter)
Caramel Sauce
- 2/3 cup Malt Extract or Golden Syrup
- 25 g Unsalted Butter (Could replace with coconut oil for dairy-free version)
- Pinch of Salt
Instructions
- Grease Pudding Bowl: Thoroughly grease an 850 ml microwave-safe pudding bowl with melted unsalted butter to prevent sticking during cooking.
- Mix Wet Ingredients: In a mixing bowl, whisk together the 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: Fold sifted plain flour and baking powder into the wet mixture gently. Then fold in the suet mix and a pinch of sea salt flakes to balance the sweetness.
- Prepare Pudding Mixture in Bowl: Swirl half of the malt extract or golden syrup inside the greased pudding bowl to coat the sides. Pour in the pudding mixture gently, then drizzle the remaining syrup over the top for extra sweetness.
- Cook Pudding: Cover the pudding bowl with a lid or damp paper towel to retain moisture. Microwave on HIGH power for 5 to 7 minutes, or until the pudding is cooked through and springs back lightly when pressed.
- Make Caramel Sauce: In a small saucepan or microwave-safe bowl, heat the remaining malt extract or golden syrup until hot. Whisk in the unsalted butter until fully melted and smooth, then add a pinch of salt to enhance flavor.
- Serve: Carefully invert the cooked pudding onto a serving plate. Drizzle the warm caramel sauce generously over the top. Serve with optional whipped cream or vanilla ice cream for added indulgence.
- Optional Garnish: Sprinkle extra orange zest over the pudding for a fresh, zesty aroma and presentation boost.
Notes
- Use almond or oat milk to make the recipe dairy-free.
- For a vegan version, replace the egg with a flaxseed egg and use vegetarian suet.
- Substitute muscovado sugar with brown sugar if needed.
- Ensure your baking powder is fresh for proper rising.
- If you don’t have malt extract or golden syrup, honey can be used but will alter the flavor slightly.
- Microwave times may vary depending on wattage; check doneness by testing springiness.
- Caramel sauce can be warmed gently on stovetop or in microwave to avoid burning.
- This pudding is best served immediately while warm and soft.
