Today I want to talk about scheduling. Are you any good at it? I am really NOT. I did schedule this post to go live today while I am at work, but beyond that I am hopeless. If you see a tweet at 3am it really is me kept awake by work or a migraine – not Buffer. I wasn’t even aware you could schedule posts on Facebook until recently. I don’t have a scheduling app, software or even a diary. I am a pen and paper kinda gal and am very good at making lists but when it comes to figuring out a way to prioritise the items on these lists, keep track of deadlines and contacts I think I need some additional help. What do you use to make your life easier? Seriously guys I need help!
Now let’s put schedules – or lack thereof – behind us while we have a chat about this Crockpot steamed pudding. Until very recently I thought steamed puddings were a cruel joke. This opinion was quite possibly formed when I tried my first – and last – bite of such a pudding at student halls in college. But my views on steamed puddings have made a 180 degree turn since tasting an amazing pudding at a recent photoshoot I was styling and art directing. So I decided to make one at home for the first time ever and it was the first recipe I cooked in my new Crock-Pot – turns out steamed puddings are an absolute doddle in a slow cooker.
This Orange and Almond Steamed Pudding contains two whole oranges (peel and all) and it is such a really easy recipe that produces a rather awesome result! Drizzle with toffee sauce and top with some caramelised clementine slices and tuck into a comforting pudding that is well worth the wait.
The pleated baking paper is an important step as it allows space for the pudding to rise. Tie with some kitchen string and wrap with two layers of foil and then let your crockpot to do all the hard work. Amazingly, this pudding was loved even by my non pudding loving husband.
Orange and Almond Steamed Pudding with Toffee Sauce
2 whole oranges
4 medium eggs
150g | 5.3oz golden caster sugar
150g | 5.3oz ground almonds
110g | 3.8oz self raising flour
2 tbsp stem ginger, chopped very finely
1/2 tsp ground ginger
couple drops orange oil
unsalted butter to grease the pudding bowl
2 clementines + 3 tbsp Demerara sugar to decorate
toffee sauce to drizzle
- Place the unpeeled oranges in the slow cooker and cover with hot water. Cook for 2 hours on high.
- Trim the ends of the oranges, halve and remove any pips. Blitz in a Vitamix or food processor until you have a smooth pulp.
- Thoroughly grease a 2lt (8 cup) pudding steamer or glass bowl (I used a Pyrex mixing bowl) with butter.
- Beat the eggs and sugar with the pinch of salt in a stand mixer until thick and almost double in volume.
- Sift the flour, ground almonds and ginger into a bowl. Fold into the the eggs together with the orange pulp, chopped stem ginger and orange oil until thoroughly combined.
- Spoon the batter into the prepared bowl to fill almost to the top with a small gap.
- Cut a piece of baking paper large enough to cover the pudding bowl and make a pleat in the centre. Place the pleat centred over the top of the bowl and secure the paper with string. Cut any excess paper off with scissors.
- Lay a large piece of foil on your worktop and place the bowl in the centre. Fold the foil upwards to cover the pudding bowl and add a second layer.
- Place a long piece of kitchen string on the pudding bowl; bring under the base, loop around and bring over the top to tie. This will help you lift the bowl out of the slow cooker.
- Place the bowl in the slow cooker and then fill the cooker with enough boiling water to come up 2/3 of the way up the side of the bowl. Cook for 3 hours on high, adding a little more boiling water if needed.
- Remove the bowl from the slow cooker, unwrap the foil and paper layers and leave to stand for 5 minutes.
- Slice two clementines into thin rounds. Remove any pips and pat dry with kitchen towel.
- Place on a tray lined with baking paper and sprinkle with the Demerara sugar. Place under a hot grill (broiler) for about 5 minutes until the sugar caramelises. Keep a watchful eye on the slices as they can burn easily. Turn the heat off and leave the slices in the oven with the door open to dry out a little.
- Carefully turn the pudding out onto a plate or cake stand. Decorate with the clementines and drizzle with toffee sauce. Cut or spoon onto plates and serve with a little more sauce on the side.
This recipe was commissioned by Crock-Pot and they send me one of their slow cookers to use in this post. Check out some other amazing sweet slow cooker recipes below and follow #Crocktober on Twitter for more recipe inspiration.
• Bakewell macaroni pudding by the Crafty Larder.
• Slow cooker hot cross bun and butter pudding by Munchies and Munchkins.
• Slow cooker spiced pumpkin cake by Baking Queen.
• Slow Cooker Double Chocolate Speculoos Puddle Pudding by Fab Food 4 All.