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Dinner with Rukmini
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Steamed Orange and Chocolate Chip Puddings
Introduction from Rukmini Iyer
There are an infinite number of steamed puddings you can make from the same basic cake recipe – jam, ginger, chocolate. This, however, is my favourite, because my mother used to make it, full-sized. The giveaway was a large orange appearing in the fruit bowl – further investigation revealing a bag of chocolate chips in the cupboard. The pudding was even better than the anticipation.
Ingredients
Essential kit
You will need: 6 dariole moulds, buttered.
Method
Preheat the oven to 160°C fan/180°C/gas 4. Take six slices out of one of the clementines, and place one at the bottom of each dariole mould. Zest and juice the remaining clementine.
Mix the butter, sugar and vanilla paste with the clementine zest until light and fluffy, then add the eggs one by one and whisk until fully incorporated.
Fold in the flour and baking powder, then stir in 1 tablespoon of the clementine juice and the chocolate chips. Divide the cake batter equally between the moulds.
Place them in a roasting tin and pour in enough boiling water to come no higher than one third of the way up the moulds.
Cover the roasting tin tightly with foil, then transfer carefully to the oven and bake for 40 minutes.
Remove the moulds from the water on to a plate, and gently run a knife around the edges of each pudding to unmould. (Make sure to get the knife right to the bottom of the mould, so that the clementine slice doesn’t get left behind.) Serve immediately.
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From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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