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.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 2
  • Print


Orange and pomegranate steamed puddings
  • 2 1/2 tablespoon brown sugar
  • 1/2 medium orange (240g), segmented
  • 1 small egg
  • 2 1/2 tablespoon wholemeal self-raising flour
  • 1 tablespoon ground almonds
  • 1 tablespoon orange juice
  • 1 tablespoon fresh pomegranate
  • 1 tablespoon low-fat custard


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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