This pudding is sweetened with natural sweeteners and is a beautiful, warming dessert. Serve with lashings of custard.
- ¼ cup orange marmalade (look for the naturally sweetened ones)
- 1 orange with skin on, quartered & seeds removed
- 120g butter, softened
- 145g golden monk fruit
- 2 eggs
- 175g plain flour
- 1 tsp cinnamon
- 1 tsp cardamom
- 1 tsp baking powder
- ½ tsp bicarb soda
- 1 tbsp fresh ginger, finely minced
- ½ tsp salt
- Butter the base and sides of a standard pudding basin, cut a small circle of baking paper for the base and press it in.
- Spoon the marmalade into the base.
- Put the seedless orange wedges in a food processor, then blitz until finely chopped. Spoon into a bowl and sit aside.
- In the same food processor, after the orange put in softened butter, monk fruit, eggs, flour, spices, bicarb soda, baking powder, ginger and salt and process until smooth and well combined.
- Lastly, add in the orange purée and pulse for a few secs to combine.
- Spoon cake mixture into the prepared basin. Cover with greaseproof paper and then attach the basin lid, clamping down firmly.
- Sit a trivet into the bottom of a large pot and sit the pudding basin on top.
- If you don’t have a trivet, you can place the basin on an upturned saucer or even a folded tea towel in the base of the pot — the idea here is to stop the basin from being in contact with the bottom of the pot and getting too hot.
- Pour in enough boiling water to reach halfway up the sides of the basin.
- Cover and steam for roughly 2 hours, topping up with water when necessary.
- While still warm, remove the lid and the baking paper and carefully flip the pudding onto a serving plate.
- Tip: Do the last step while it’s warm so the sticky marmalade layer remains in place.