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 carries the memory of stodgy school desserts or the canned versions, but homemade steamed puddings are actually light, moist and wonderfully satisfying. I make a chocolate steamed pudding each Christmas instead of a traditional Christmas pudding, and it always disappears quickly.
They are straightforward to prepare, especially when cooked in a slow cooker. The Crock-Pot means you don’t have to worry about water boiling over or drying out on the hob — you can set it and leave it. I used a 4.7L digital Crock-Pot which comfortably held my 1-litre pudding basin. Before you begin, check that your basin will sit inside your slow cooker when placed on an upturned saucer.
This recipe works well with ordinary oranges, though thin-skinned varieties are best for making candied slices. Blood oranges, however, are worth using while they’re in season: their colour makes the pudding especially striking and beautiful.
One limitation of steamed puddings is that they are best eaten immediately after cooking; reheating is possible but they are at their finest fresh from the basin. If you need to hold the pudding briefly, you can leave it, tightly wrapped, in the slow cooker on the keep-warm setting for about an hour.
Slow Cooker Blood Orange And Ginger Steamed Pudding
Servings
6 people
Author
Domestic Gothess
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 of 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:
- 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.
- Whisk together the butter, sugar and orange zest until pale and fluffy. Whisk in the eggs one at a time, adding a spoonful of flour with each egg.
- Once the eggs are combined, sift in the remaining flour, the ground ginger and salt, then fold through. Stir in the chopped stem ginger.
- Transfer the batter to the prepared basin and level the top. Leave at least an inch of space at the rim to allow for expansion.
- Cover the top with a pleated circle of baking parchment, then foil, and tie securely with string. Make a loop in the string as a carrying handle.
- Place an upturned saucer in the bottom of the slow cooker and set the pudding basin on top. Pour freshly boiled water into the cooker until it reaches two-thirds up the sides of the basin.
- Cook on high for four hours with the lid on. The pudding is done when it is firm to the touch and a skewer inserted into the centre comes out clean. If undercooked, re-cover and cook for another hour.
- When cooked, remove the string and parchment. Place a serving plate on top of the basin and carefully invert. Lift off the basin, top with candied orange slices and syrup, and serve immediately with custard or ice cream.
Candied Blood Oranges And Syrup:
- While the pudding cooks, make the candied slices. Combine the blood orange juice with enough water to reach 250ml.
- Place the juice in a small saucepan with the sugar and heat gently, stirring until the sugar dissolves.
- Add the orange slices, bring to a gentle simmer and cook for 45 minutes to 1 hour until the fruit is soft and the peel looks slightly translucent, stirring occasionally so slices are evenly coated in syrup.
- Remove from heat and cool. Store in an airtight container in the fridge for up to a week.
A Crock-Pot isn’t just for stews — it’s a versatile appliance that works year-round for many recipes, including desserts like this steamed pudding. If you enjoy slow cooker desserts, try other recipes in your collection for more ideas.
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.