Spicy pear steamed pudding with orange syrup

  • 2 hrs 25 mins cooking
  • Serves 8
  • Print


Spicy pear steamed pudding
  • 4 pears (920g)
  • 1 tablespoon light brown sugar
  • 2 teaspoon finely grated orange rind
  • 1/2 cup (125ml) water
  • 100 gram unsalted butter, softened
  • 1/2 cup (110g) firmly packed light brown sugar, extra
  • 2 eggs, beaten lightly
  • 1 1/2 cup (225g) self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 2 teaspoon ground ginger
  • 1 teaspoon mixed spice
  • 1/2 cup (125ml) milk
Orange syrup
  • 4 x 5cm strips orange rind
  • 1/3 cup (80ml) orange juice
  • 1 cup (220g) caster sugar
  • 1 1/2 cup (375ml) water
  • 6 cardamom pods, bruised
  • 1 cinnamon stick
  • 2 star anise


Spicy pear steamed pudding with orange syrup
  • 1
    Peel, quarter and core pears; chop coarsely. Place in large saucepan with sugar, rind and the water; bring to the boil. Reduce heat; simmer, covered, 15 minutes or until pears soften. Cool to room temperature.
  • 2
    Beat butter and extra sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour, soda, ginger and spice, then milk and cold pear mixture.
  • 3
    Pour mixture into greased 1.5-litre (6-cup) pudding steamer. Cover with pleated baking paper and foil; secure with lid or string.
  • 4
    Place pudding in large saucepan with enough boiling water to come halfway up side of steamer; cover pan with tightfitting lid. Boil 1½ hours, replenishing water as necessary to maintain level. Stand pudding 5 minutes before turning onto serving plate.
  • 5
    Meanwhile, to make orange syrup, stir ingredients in small saucepan over heat until sugar dissolves; bring to the boil. Reduce heat; simmer, without stirring, about 10 minutes or until thickened slightly. Discard spices.
  • 6
    Serve pudding topped with orange syrup.


When they're in season, this pudding also works well with quince. Prepare 4 small quince (800g) as for the pears in step 1, cooking them for 30 minutes until softened.

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