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Serves 6


1 1/2 oz. clover honey
1 oz. white sugar
4 fl. oz. sunflower oil
1 egg
1 tbsp. condensed milk
5 oz. self-raising flour
grated rind of 1 orange
1/2 cup unsweetened orange juice
2 tbsp. white sugar
1 tsp. cornstarch
2 tsp. water
mandarin orange segments, drained, for garnish


Using a food processor, combine honey, sugar, oil, egg, condensed milk, flour, and orange rind. Mix well. Pour pudding batter into a greased, 3-cup pudding basin. Cover with pleated silicon paper and foil. Secure overlaps to bowl with tightly fitting string.

Put basin in a stockpot. Fill stockpot with enough water to come halfway up the side of the basin. Cover and steam for 2 hours.

Meanwhile, mix orange juice, sugar, cornstarch, and water in a pan. Heat until thickened, stirring constantly. Serve pudding by turning it out onto a serving dish and drizzling with the orange sauce. Garnish with mandarin segments. Serve hot.