Mandarin and almond pudding

  • 5 hrs cooking
  • Serves 8
  • Print


Mandarin and almond pudding
  • 4 (400g) mandarins
  • 4 eggs
  • 2/3 cup (150g) caster sugar
  • 1 1/3 cup (160g) ground almonds
  • 2/3 cup (100g) self-raising flour


Mandarin and almond pudding
  • 1
    Place washed unpeeled mandarins in a 4.5-litre slow cooker; cover with hot water. Cook, covered, on high, for 2 hours.
  • 2
    Trim the ends from mandarins; discard. Halve mandarins; discard seeds. Process mandarins, including rind, until mixture is pulpy.
  • 3
    Grease a 2-litre pudding steamer.
  • 4
    Beat eggs and sugar in a small bowl with an electric mixer until thick and creamy. Fold in ground almonds, sifted flour and mandarin pulp. Spoon mixture into steamer. Top with pleated baking paper and foil; secure with kitchen string or a lid.
  • 5
    Place pudding in cooker with enough boiling water to come halfway up the side of the steamer. Cook, covered, on high, for 3 hours, replenishing with boiling water as necessary to maintain level. Stand pudding for 5 minutes before turning onto a plate.

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