Slow Cooker Steamed Date Orange Pudding

Slow Cooker Steamed Date Orange Pudding
Steamed puddings have long been a holiday tradition. They are a cross between a very moist cake, and a dense pudding. Most Christmas pudding recipes call for candied peel and other dried fruit, but a lot of people don't particularly like those flavors. Almost everyone, however, will like the flavors in the following Slow Cooker "Steamed" Date Orange Pudding. It comes with a luscious orange sauce which is easily made in the microwave at the last minute, and keeps very well for several days.
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This pudding does not require a pudding basin or a steamer. Because slow cookers retain moisture, they are perfect for baking moist puddings such as these. The recipe for this Slow Cooker "Steamed" Date Orange Pudding has been adapted from one found in an Irish Christmas magazine; the original is quite time consuming, but by adapting it to US measurements and the slow cooker, the hands-on time is very minimal, and the results are almost identical. Mixed Spice is available everywhere in the UK; if you can't get it, Penzey's makes a good version called Baking Spice, or you can make your own British Mixed Spice. (at the bottom of the article). For convenience, this moist, luscious pudding can be made ahead, wrapped well, and frozen for several months. If you plan to serve the pudding at a buffet or as pictured, pour half of the sauce over and garnish. Serve with the remaining sauce.

8 Servings

Pudding:
2 oranges
1 cup chopped dates

1/2 cup golden syrup, or light treacle
1/3 cup butter
1/2 teaspoon baking soda

1 1/2 cups self-rising flour
1 teaspoon mixed spice, or Baking Spice
1/3 cup milk
1 egg

Orange Sauce:
10 tablespoons sugar, (1/2 cup plus 2 tablespoons)
1/4 cup golden syrup, or light treacle
Zest of 2 oranges
1/2 cup orange juice
1/4 cup butter
  1. Spray a 2 1/2 - 3-quart slow cooker (round or oval) with non-stick spray.
  2. Line the bottom with a piece of parchment cut to fit.
  3. Remove the zest from the two oranges and place it in a mixing bowl.
  4. Cut the oranges in half and squeeze 1/2 cup of the juice into a bowl; microwave 1 minute and stir in the dates. Set aside.
  5. Measure the butter and golden syrup into a glass measuring cup; microwave 1 - 1 1/2 minutes or until bubbling.
  6. Stir in the baking soda and pour the mixture into the mixing bowl with the orange zest.
  7. Measure the flour and mixed spice into a fine strainer set over the mixing bowl and shake the mixture through.
  8. Stir, then add the milk and egg; mix well and stir in the date mixture.
  9. Pour the batter into the prepared slow cooker.
  10. Cover, set the slow cooker to high, and let cook 1 hour 15 minutes to 2 hours; check after 1 hour and 15 minutes - it's done when the center is just set.
  11. Turn off the slow cooker, but leave the lid on to keep the pudding warm is serving immediately, or if freezing ahead, run a knife around the outside and invert onto a cooling rack before wrapping tightly.
  12. Orange sauce: combine the sugar, golden syrup, orange zest, orange juice, and salted butter in a large microwaveable container, such as a large glass measuring cup.
  13. Microwave 2 minutes; stir to dissolve the sugar.
  14. Microwave 2-3 more minutes or until just boiling.
  15. Remove from the microwave and stir; serve warm over the pudding.

Amount Per Serving
Calories 473 Calories from Fat 134
Percent Total Calories From: Fat 28% Protein 4% Carb. 68%

Nutrient Amount per Serving
Total Fat 15 g
Saturated Fat 9 g
Cholesterol 64 mg
Sodium 224 mg
Total Carbohydrate 80 g
Dietary Fiber 1 g
Sugars 16 g
Protein 5 g

Vitamin A 13% Vitamin C 49% Calcium 0% Iron 12%




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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.