Orange and pomegranate steamed puddings

These tangy steamed puddings are a delightful after dinner treat. They can also be made ahead and reheated. And they are suitable for diabetics.
Orange and pomegranate steamed puddings



1.Grease and line base of 2 x ¾-cup (180ml) dariole moulds or ramekins with baking paper.
2.Sprinkle 2 teaspoons of the sugar on the base of the moulds; top with orange segments.
3.Beat remaining sugar and egg in a small bowl with an electric mixer for 2 minutes or until thick and creamy. Fold in remaining ingredients.
4.Divide mixture between moulds, cover with a layer of pleated foil and baking paper; secure with kitchen string.
5.Place puddings in a medium saucepan with enough boiling water to come halfway up the sides of moulds. Cover with a tight fitting lid; simmer for 25 minutes. Stand puddings for 5 minutes. Serve each pudding with 2 teaspoons of custard.

Puddings can be made a day ahead; reheat in a microwave for 15-second bursts until heated through.


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