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Tutti-Frutti Pudding with Orange Foam SauceA steamed pudding is an ideal winter sweet especially when it is composed of a light-textured sponge and colourful fruit. It is served with a feather-light orange-flavoured sauce.


serves totaltime preptime cookingtime
6 persons 2 hours
40 minutes
40 minutes 2 hours



{tab Ingredients}

  • 50 grams Prunes
  • 50 grams Apricots, dried
  • 50 grams Glacé Cherries
  • 25 grams Angelica
  • 125 grams Unsalted Butter
  • 125 grams Caster Sugar
  • 1 medium Orange, grated rind and juiced
  • 2 medium Eggs
  • 75 grams Self-Raising Flour
  • 50 grams Breadcrumbs, white
  • 3 dessertspoons Golden Syrup
  • 6 Apricot Halves, tinned

Orange Foam Sauce:

  • 25 grams Unsalted Butter
  • 1 medium Orange, grated rind and juiced
  • 1 dessertspoon Plain Flour
  • 50 grams Caster Sugar
  • 1 medium Eggs
  • Lemon Juice

{tab Instructions}

  1. Finely chop the dried prunes, apricots, glacé cherries and angelica.
  2. Thoroughly grease a 900 ml pudding basin.
  3. Cream together the butter and sugar until light and fluffy, then add the grated orange rind.
  4. Whisk the eggs lightly and gradually beat them into the butter.
  5. Mix the sifted flour and the breadcrumbs together and lightly fold them into the pudding mixture.
  6. Add the orange juice and fold in the chopped fruit.
  7. Coat the bottom of the pudding basin in golden syrup and arrange the six apricot halves in a circle over the syrup.
  8. Spoon over the pudding mixture and cover the bowl with buttered foil.
  9. Tie securely with string.
  10. Place the pudding basin in a steamer or in a pan with boiling water reaching two-thirds up the side of the basin.
  11. Steam for 1 hour 45 minutes - 2 hours or until the pudding has risen and set.
  12. While the pudding is steaming, prepare the sauce, cream the butter, with the grated orange rind and gradually beat in the flour mixed with the sugar.
  13. Separate the eggs and beat the yolk into the butter and flour mixture, add the orange juice - made up with water to 150 ml.
  14. Do not worry if the mixture curdles at this stage, it will become smooth again as it cooks.
  15. Cook the sauce in a small heavy-based saucepan over low heat, stirring constantly, until the sauce thickens and the flour is cooked through.
  16. Add a little extra water if required to keep the sauce of a pouring consistency.
  17. Remove the pan from the heat and cover with a lid to keep warm.
  18. Just before serving, fold the stiffly beaten egg white into the sauce and sharpen with a little lemon juice.
  19. Un-mould the cooked pudding onto a hot serving dish, and serve the orange foam sauce separately.


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