Reminiscent of warm, sticky gingerbread, this pudding is definitely comfort food. Opinions in our household are split over whether to peel the decorative oranges before use, as they make eating the pudding a little more difficult, but add an interesting tang. Once you’ve collected all the ingredients together, putting the pudding together is a quick process, though steaming it still takes a bit of time, and the house does fill up with homey sweet gingery smells while it’s at it.
The marmalade I use for this is a fairly tart, tangy, homemade affair. If your marmalade is sweet, you may want to avoid adding the sugar as well.
1 orange, thinly sliced for decoration
1/4 cup marmalade (optional, for topping)
1 1/2 oz margarine, plus extra for greasing pudding basin
1/2 cup apple sauce
1 tbsp lemon juice (optional)
8 oz blanched almond flour
4 oz tapioca flour
2 tsp baking powder
1 tsp baking soda
1/2 cup marmalade, for flavoring
1/4 cup sugar (see note, above)
1/2 tsp salt
1 1/2 tsp ground ginger
1 1/2 fl. oz. (3 tbsp) non-dairy milk, if needed
Grease the inside of a 2 pint pudding basin; line the bottom with a piece of parchment paper, and re-grease that again, too, to stop the pudding from sticking to it.
Arrange the slices of orange artistically around the bottom of the bowl, and (if using) pour the 1/4 cup of marmalade onto the orange slices.
Beat the two eggs in a food processor for 10 seconds.
Add the margarine to the egg, and beat for another 10 seconds.
Add the apple sauce, and beat that in too.
Add the remaining ingredients (except for the milk), and beat briefly until all has been incorporated. If the mixture seems at all dry, add the milk; it should be a thick batter.
Scrape the batter into the prepared pudding basin, and cover with a sheet of parchment paper, then a sheet of foil. Secure the lot with a piece of string such that steam is prevented from getting into the pudding, and a handle is formed for ease of removal from the steamer.
Using a steamer (or a large saucepan with a trivet or crossed forks in the bottom to prevent the pudding from scorching on the bottom of the pan) boil a pint or so of water (such that it doesn’t touch the bottom of the basin). When the water has reached boiling point, put the pudding in the steamer/saucepan, add a lid to stop the water from evaporating, turn the temperature down so the water maintains a gentle simmer, and cook the pudding for 1 1/2 hours. Check that there is still water in the pan every 1/2 hour or so, and if it’s low top up with boiling water.
Once the steaming time has passed, remove the pudding from the steamer and the parchment and foil lid, put a serving plate over the top of the pudding basin, and in one swift movement (using oven mitts) turn the pudding basin and plate over as one. The pudding should fall onto the plate, and you can use the edge of a table knife to lift the edge of the basin so you can remove it.