Breads & Baked Goods, Desserts

Steamed Orange Sponge Pudding

Step 1 of 8

Start by greasing the pudding basin with butter then use your sharpest knife to cut thin slices from the clementine oranges. The small firm fruits are the best not the soft ‘easy peel’ satsuma or tangerine. Start at the base and stick the slices to the bottom and sides of the bowl then set aside

100g soft butter or margarine
100g caster sugar
1 large or 2 small eggs
1 tbsp fine cut orange marmalade
120g self raising flour
1/2 tsp baking powder
1 tsp ground ginger
2-3 small clementine oranges
Finely grated zest and juice of 1 medium orange
For greasing butter
300ml cold water
Half a tsp lemon juice

Step 2 of 8

In a medium sized mixing bowl cream together the butter or margarine and sugar until light and fluffy then add the egg (s) and whisk well. Sift the flour, baking powder and ginger together and fold into the mix along with the marmalade. Add the grated rind and juice of the medium orange

100g soft butter or margarine
100g caster sugar
1 large or 2 small eggs
1 tbsp fine cut orange marmalade
120g self raising flour
1/2 tsp baking powder
1 tsp ground ginger
2-3 small clementine oranges
Finely grated zest and juice of 1 medium orange
For greasing butter
300ml cold water
Half a tsp lemon juice

Step 3 of 8

Transfer the mix to the prepared pudding bowl and smooth the top

100g soft butter or margarine
100g caster sugar
1 large or 2 small eggs
1 tbsp fine cut orange marmalade
120g self raising flour
1/2 tsp baking powder
1 tsp ground ginger
2-3 small clementine oranges
Finely grated zest and juice of 1 medium orange
For greasing butter
300ml cold water
Half a tsp lemon juice

Step 4 of 8

Use a piece of greaseproof paper large enough to comfortably fit over the bowl and make a crease in the centre to allow for expansion. Secure with a piece of string. If you find this difficult I tend to secure with a rubber band. The band holds the paper in place making it easier to tie the string. Remove the rubber band once the string is tied. Trim the paper with scissors then cover with a sheet of foil. This pudding can be prepared in advance and cooked when you are ready

100g soft butter or margarine
100g caster sugar
1 large or 2 small eggs
1 tbsp fine cut orange marmalade
120g self raising flour
1/2 tsp baking powder
1 tsp ground ginger
2-3 small clementine oranges
Finely grated zest and juice of 1 medium orange
For greasing butter
300ml cold water
Half a tsp lemon juice

Step 5 of 8

Add 300ml cold water into the bowl of the Ninja Foodi Multi-Cooker along with half a tsp lemon juice (to prevent limescale build up). Add the reversible rack and pop the pudding bowl onto the rack, using the two handles to secure it in place

100g soft butter or margarine
100g caster sugar
1 large or 2 small eggs
1 tbsp fine cut orange marmalade
120g self raising flour
1/2 tsp baking powder
1 tsp ground ginger
2-3 small clementine oranges
Finely grated zest and juice of 1 medium orange
For greasing butter
300ml cold water
Half a tsp lemon juice

Step 6 of 8

Install the pressure lid making sure the pressure release valve is in the SEAL position

100g soft butter or margarine
100g caster sugar
1 large or 2 small eggs
1 tbsp fine cut orange marmalade
120g self raising flour
1/2 tsp baking powder
1 tsp ground ginger
2-3 small clementine oranges
Finely grated zest and juice of 1 medium orange
For greasing butter
300ml cold water
Half a tsp lemon juice

Step 7 of 8

Select PRESSURE with the temperature HIGH and time 40 minutes and press start

100g soft butter or margarine
100g caster sugar
1 large or 2 small eggs
1 tbsp fine cut orange marmalade
120g self raising flour
1/2 tsp baking powder
1 tsp ground ginger
2-3 small clementine oranges
Finely grated zest and juice of 1 medium orange
For greasing butter
300ml cold water
Half a tsp lemon juice

Step 8 of 8

At the end of the cooking time the Ninja Foodi Multicooker will naturally release its pressure or you can turn the pressure release valve to the VENT position to quickly release the steam. Carefully remove the pudding from the machine, take off the foil and the paper and turn out onto a serving plate. Delicious piping hot with custard

100g soft butter or margarine
100g caster sugar
1 large or 2 small eggs
1 tbsp fine cut orange marmalade
120g self raising flour
1/2 tsp baking powder
1 tsp ground ginger
2-3 small clementine oranges
Finely grated zest and juice of 1 medium orange
For greasing butter
300ml cold water
Half a tsp lemon juice

Compatible with

Ninja Foodi MAX 9-in-1 Multi-Cooker 7.5L

Allergies

Tip: Allergy Advice

Cooking mode

Utensils

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