Aperol and orange steamed puddings
serves
4
Winter citrus gets a boozy boost in these individual puddings, with the addition of Aperol.
Ingredients (9)
- 1 tbs caster sugar, plus 1/4 cup (55g) extra
- 1/4 cup (60ml) Aperol, plus 1/4 cup (60ml) extra
- 3 (570g) oranges, peeled, all white pith removed, sliced into rounds
- 1 cup (150g) self-raising flour
- Finely grated zest of 1 large orange
- 50g unsalted butter, melted
- 1 egg, at room temperature, lightly beaten
- Slivered pistachios, to serve
- Mascarpone, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Grease 4 x 1 cup (250ml) capacity domed ovenproof ramekins.
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2.Place sugar, Aperol and orange rounds in a medium bowl and set aside at room temperature for 10 minutes, stirring occasionally. Take one orange round from Aperol mixture and arrange in each prepared ramekin, then spoon 2 tbs Aperol mixture over each round. Reserve remaining orange rounds and mixture.
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3.Set ramekins in a large bamboo steamer, with lid on, inside a large wok. Fill base of wok with water. Place over high heat and bring water to the boil.
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4.Meanwhile, place flour, orange zest, butter, egg, extra sugar and extra Aperol in a medium bowl and whisk until well combined and smooth. Spoon evenly over orange mixture in ramekins.
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5.Steam ramekins, covered, for 12 minutes or until cooked when a skewer inserted in the centre comes out clean. Turn off heat. Carefully remove ramekins, one at a time, and immediately invert puddings onto serving plates.
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6.Spoon over remaining orange and Aperol mixture, sprinkle with pistachios and dollop with mascarpone to serve.
Recipe Notes
Although tempting, try not to peek at your sponges as they cook. All the trapped steam will escape and prevent your puddings from puffing up.
You’ll need 4 x 1 cup (250ml) capacity domed ovenproof ramekins, a large bamboo steamer and a large wok.
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