Slow cooker blood orange and ginger steamed pudding – this delicious steamed pudding cooks right in your slow cooker! A perfect dessert for the colder months. Post sponsored by Crock-Pot.
Steamed pudding often gets an unfair reputation—memories of stodgy school desserts or canned versions put many people off. In truth, a homemade steamed pudding is light, moist and deeply satisfying. I make a chocolate steamed pudding every Christmas now instead of a traditional Christmas pudding, and it always disappears quickly.
They are straightforward to prepare—especially when cooked in a Crock-Pot. The slow cooker takes longer than stovetop steaming, but it eliminates worries about boiling over or the basin drying out. I used a 4.7L digital Crock-Pot for a 1 litre pudding basin; before you begin, check that your basin fits comfortably in your slow cooker, set on an upturned saucer.
This recipe works well with ordinary oranges too—choose a thin-skinned variety if you plan to make candied slices—but blood oranges are worth seeking out while they’re in season. Their deep colour makes the puddings especially attractive and adds a lovely note to the flavour.
The one caveat with steamed puddings is that they’re best eaten as soon as they’re served; reheating can soften the texture slightly, though leftovers are still enjoyable warmed in the microwave. After cooking, the pudding can remain wrapped and left in the slow cooker on the keep-warm setting for about an hour without issue.
Slow Cooker Blood Orange And Ginger Steamed Pudding
Ingredients
Pudding:
- 150 g (½ cup + 2 Tbsp) softened butter
- 150 g (½ + ⅓ cup) light brown soft sugar
- finely grated zest of 2 blood oranges
- 3 large eggs
- 150 g (1 + ¼ cups) self-raising flour
- 1 tsp ground ginger
- pinch salt
- 3 balls stem ginger finely chopped (about 3 Tbsp chopped candied ginger)
Candied Blood Oranges And Syrup:
- juice of 3 blood oranges
- 150 g (¾ cup) granulated sugar
- 1 blood orange thinly sliced
Instructions
Steamed Pudding:
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Generously grease a 1 to 1.2 litre pudding basin and place a small disc of baking parchment in the bottom. Put the kettle on.
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Whisk the butter, sugar and orange zest together until pale and fluffy. Add the eggs one at a time, whisking in a spoonful of flour with each egg.
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Sift in the remaining flour with the ground ginger and salt, then fold them through. Stir in the finely chopped stem ginger.
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Spoon the batter into the prepared basin and level the top, leaving at least a 1 inch gap from the rim to allow for expansion.
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Cover the basin with a pleated circle of baking parchment, then foil, and tie securely with string. Make a loop in the string to use as a handle.
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Put an upturned saucer in the base of the slow cooker and set the pudding basin on top. Pour in freshly boiled water until it reaches about two-thirds of the way up the basin.
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Place the lid on and cook on high for four hours. The pudding is done when it feels firm and a skewer inserted into the centre comes out clean. If needed, replace the parchment, foil and string and cook for another hour.
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When cooked, remove the string and parchment. Place a serving plate on the basin and invert. Lift off the basin, top the pudding with candied orange slices and syrup, and serve immediately with custard or ice cream.
Candied Blood Oranges And Syrup:
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While the pudding cooks, make the candied oranges. Measure the blood orange juice and add enough water to reach 250ml total liquid.
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Combine the juice and sugar in a small saucepan and heat gently, stirring until the sugar dissolves.
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Add the orange slices and bring to a gentle simmer. Cook for 45 minutes to an hour, until the slices are soft and the peel looks slightly translucent, turning them occasionally so they remain coated in syrup.
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Remove from the heat and let cool. Store the candied slices in an airtight container in the fridge for up to a week.
A Crock-Pot is not just for stews; it’s a versatile appliance you can use all year for both savoury and sweet dishes. If you enjoy slow cooker desserts, try a slow cooker chocolate caramel ginger cheesecake for another indulgent option.
I was commissioned to make this slow cooker blood orange and ginger steamed pudding by Crock-Pot and was sent one of their slow cookers. All opinions are my own. Thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen.