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Mini Steamed Blood Orange and Honey Puddings

Mini Steamed Blood Orange and Honey Puddings

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

These Mini Steamed Blood Orange and Honey Puddings, from chef and food writer Gill Meller, are lovely little puds to make when blood oranges are in season, but at other times of the year, simply use regular oranges instead. If you don’t have time to make the syrup, just heat up a few tbsp of good-quality marmalade instead – job done!
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  • 125g golden caster sugar
  • 2 tbsp runny honey
  • 100g unsalted butter, softened, plus extra for the moulds and foil
  • 2 large eggs, plus 1 egg yolk
  • 1 blood orange or regular orange, zest finely grated and flesh sliced into 4 1cm-thick rounds, plus 1 extra, juiced and peel thinly sliced
  • 150g self-raising flour, sifted
  • 50g white breadcrumbs
  • 6 tbsp light soft brown sugar
  • 4 drizzles double cream, custard or ice cream, to serve (optional)


Step 1

Combine the caster sugar, 1 tbsp of the honey and the butter in a mixing bowl and beat with a balloon or electric whisk until light and fluffy. Whisk in the eggs, yolk and zest for a few mins, then fold in the flour and breadcrumbs, with a pinch of salt, to make a smooth batter.

Step 2

Grease 4 non-stick 7.5cm pudding moulds with butter, then sprinkle 1 tbsp brown sugar into the base of each. Lay a slice of orange on top of the sugar in each, then divide the batter evenly between them, to reach around two-thirds of the way up. Cover each mould with a piece of buttered foil, making sure you have a nice tight seal around the rims.

Step 3

Arrange a rack or upturned dinner plate in the base of a large saucepan and set the puddings on top. Pour in enough boiling water to come halfway up the sides of the moulds, then cover and bring to the boil. Reduce the heat and simmer for 40 mins, topping up the water level as required.

Step 4

Meanwhile, for the orange syrup, put the orange juice and sliced peel in a saucepan along with 200ml water, the remaining 2 tbsp brown sugar and remaining 1 tbsp honey. Bring to a simmer over a high heat, then reduce the heat to medium-low and leave to bubble for about 5 mins, or until the syrup has thickened slightly and the peel has softened. Remove from the heat and set aside to cool a little.

Step 5

When the puddings are cooked, carefully remove from the pan and leave to stand for 5 mins before turning them out onto serving plates. Serve with a spoonful of the syrup, and a drizzle of double cream, custard or ice cream, if you like.

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