Ginger and Orange Pudding

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Nothing beats a proper steamed pudding and the slow cooker makes these with ease! This pudding is bound to become a firm favourite and is perfect fare on a chilly autumnal day.

Serves 2

50 g/2 oz/¼ cup butter, softened, plus extra for greasing
1 orange
50 g/2 oz/¼ cup caster (superfine) sugar
50 g/2 oz/½ cup self-raising flour
2.5 ml/½ tsp ground ginger
1 egg, lightly beaten
15 g/½ oz stem ginger, finely chopped


  1. Grease a 600 ml/1 pint/2½ cup pudding basin with butter, then line the base with a circle of non-stick baking parchment. Place an upturned saucer or metal pastry (paste) cutter in the base of the ceramic cooking pot and pour in about 2.5 cm/1 in of very hot (not boiling) water. Switch on the slow cooker to High.
  2. Grate the zest off the orange on a grater or using a zester. Cut the orange in half and squeeze out 15 ml/1 tbsp of the juice. Put the grated zest, butter and sugar in a bowl and beat together until creamy. Sift the flour and ground ginger over, then add the egg, stem ginger and orange juice. Beat everything together until well mixed.
  3. Spoon and scrape the mixture into the prepared basin. Cover the pudding with a piece of pleated, lightly greased baking parchment, followed by pleated foil, tucking the excess paper and foil tightly under the rim. Place the pudding on the saucer or pastry cutter in the pot and pour in enough boiling water to come half-way up the side of the basin.
  4. Cover with the lid and cook for 2-4 hours or until the pudding is well risen and firm. Turn out the pudding and remove the lining paper. Serve half of the pudding hot with custard or cream.


Second serving
Allow the second portion of pudding to cool, then cover and keep in the fridge for the following day. Serve cold, or reheat in an ovenproof dish covered with foil in a low oven or covered with clingfilm (plastic wrap) in the microwave.


Cook's tip
For a lemon ginger pudding, replace the orange with a large lemon. The pudding will have a sharper flavour, so spoon over a little golden (corn) or ginger syrup from the stem ginger when serving, if liked.