Steamed chocolate and clementine sponge with orange sauce

Steamed chocolate and clementine sponge with orange sauce

By
From
Home Comforts
Serves
4-6
Photographer
Yuki Sigura

You can make this with oranges if you wish, but it is definitely a winter pudding. At Christmas, we all seem to have a glut of clementines left over after the frantic stocking up for the festive period. This is an excellent way to use them up and a great rib-sticking pud to indulge yourself with in the cold weather.

Ingredients

Quantity Ingredient

For the sponge

Quantity Ingredient
175g unsalted butter, softened, plus more for the bowl
8 clementines
175g golden caster sugar
3 medium eggs, lightly beaten
125g self-raising flour
50g cocoa powder
1 teaspoon baking powder
pinch salt

For the orange sauce

Quantity Ingredient
75g caster sugar
1/2 vanilla pod, split, seeds scraped out
50ml orange liqueur
100ml orange juice
1 clementine, juiced
40g unsalted butter
200g creme fraiche

Method

  1. Start with the sponge. Butter a 1.2-litre heatproof bowl. Carefully cut the skin from the clementines and cut into thick slices. Pat dry, then lay the clementine slices into the buttered bowl, one in the centre then five around it, repeating all the way up the side of the bowl.
  2. Place the butter, sugar, eggs, flour, cocoa, baking powder and salt into a bowl and whisk until light and fluffy. Spoon carefully into the clementine-lined bowl.
  3. Lay a sheet of greaseproof paper on to a sheet of foil, pleat both layers in the centre to create an overlap, then tie around the bowl with string. Take a long piece of foil and fold lengthways in half to make a handle.
  4. Place a cloth in the base of a large saucepan, then put an upside-down saucer or small plate on it. Fill halfway up with water. Place the foil-covered bowl on to the long folded over piece of foil, then into the saucepan (this acts as a handle later to lift the pudding bowl out of the saucepan). Cover and bring to a boil, then reduce the heat and simmer for 1½–2 hours.
  5. For the sauce, heat a sauté pan until hot, add the caster sugar and vanilla seeds and heat, without stirring, until it turns to a light golden caramel, shaking the pan from time to time. Add the orange liqueur and, standing well back, set alight. When the flames die down, add the orange and clementine juices and cook for two or three minutes until it comes together into a thin sauce. Add the butter and swirl to combine and thicken.
  6. Use the foil strip to lift the pudding bowl out of the saucepan, then discard the foil and baking parchment. Place a plate on top and turn over, tipping the pudding on to the plate. Pour the sauce over the top, offer some crème fraîche on the side, then dig in!

Note

  • You can use oranges for this, too. Make sure you pat the sliced fruit dry slightly before using it to line the dish.
Tags:
James Martin
Saturday Kitchen
comfort food
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