pared rind and juice of 1 orange
4 oz (100 g) dried dates, chopped
4 oz (100 g) dried figs, coarsely chopped
2 oz (50 g) fresh root ginger, peeled and finely shredded
25 g (1 oz) polyunsaturated margarine
2 tbls (25 g) 1 oz plain wholemeal flour (whole grain)
3 tbls (25 g) 1 oz plain flour (All purpose)
1 level tsp (5 ml) baking powder
2 eggs, beaten
150 g (5 oz) fresh wholemeal breadcrumbs
orange slices, to garnish
4 oz (100 g) dried dates, chopped
4 oz (100 g) dried figs, coarsely chopped
2 oz (50 g) fresh root ginger, peeled and finely shredded
25 g (1 oz) polyunsaturated margarine
2 tbls (25 g) 1 oz plain wholemeal flour (whole grain)
3 tbls (25 g) 1 oz plain flour (All purpose)
1 level tsp (5 ml) baking powder
2 eggs, beaten
150 g (5 oz) fresh wholemeal breadcrumbs
orange slices, to garnish
for the orange sauce
2 eggs, separated
2 tbsp (25 g) 1 oz light muscovado sugar
grated rind and juice of 2 oranges
2 tbsp (25 g) 1 oz light muscovado sugar
grated rind and juice of 2 oranges
method
1. Lightly grease a 900 ml (1 1/2 pint) pudding basin.
2. Cut the orange rind into fine strips 1 cm (1/2 inch) long and mix with the juice, dates, figs and ginger.
3. Set aside for 1 hour, stirring occasionally.
4. Add the margarine, flours, baking powder, eggs and breadcrumbs to the fruit mixture. Put in the basin.
5. Tie a double thickness of greaseproof paper over the top and steam 1 1/2 hours.
6. Fifteen minutes before the end of cooking, make the sauce.
7. Whisk the egg yolks with the sugar and rind in a heatproof bowl over a pan of boiling water until pale and creamy.
8. Warm the juice in another saucepan and gradually add to the egg mixture off the heat, whisking continuously.
9. Whisk the egg whites until stiff, then fold in.
10. Turn out the pudding on to a serving dish and garnish with the orange slices.
11. Serve the pudding with the orange sauce.
2. Cut the orange rind into fine strips 1 cm (1/2 inch) long and mix with the juice, dates, figs and ginger.
3. Set aside for 1 hour, stirring occasionally.
4. Add the margarine, flours, baking powder, eggs and breadcrumbs to the fruit mixture. Put in the basin.
5. Tie a double thickness of greaseproof paper over the top and steam 1 1/2 hours.
6. Fifteen minutes before the end of cooking, make the sauce.
7. Whisk the egg yolks with the sugar and rind in a heatproof bowl over a pan of boiling water until pale and creamy.
8. Warm the juice in another saucepan and gradually add to the egg mixture off the heat, whisking continuously.
9. Whisk the egg whites until stiff, then fold in.
10. Turn out the pudding on to a serving dish and garnish with the orange slices.
11. Serve the pudding with the orange sauce.
serving amount
serves 4
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