Orange Steamed Sponge with Orange Custard

A masterclass from the master! Fluffy orange-scented sponge with golden syrup at its base, steamed to perfection and smothered in homemade orange custard. Treat yourself to this timeless classic!

Ingredients

For the sponge

200g butter, softened
200g caster sugar
4 eggs
200g self-rising flour
1 tbs vanilla bean paste
1 orange zest
150ml golden syrup

For the custard

8 egg yolks
75g caster sugar
300ml milk
300ml double cream
Orange juice – from orange used above

Method

Print Recipe

Grease a 1litre pudding bowl, then lightly dust in flour.
Spoon the syrup into the bottom. Whisk together the butter and sugar until light and fluffy.
Add in the eggs and fold in the flour, orange zest and vanilla. Pour into the bowl on top of the syrup. Cover in greaseproof paper and foil and tie string around.
Place into a large pan, pour boiling water 2/3rds of the way up. Pop a lid on and simmer for 1 hour, keeping an eye on the water and topping up when required.
To make the custard, whisk together the egg yolks and sugar. Warm the milk, orange juice and cream together in a pan.
Pour over the egg mixture and return to the pan and simmer until thickened, whisking continuously. Sieve into a bowl.
To serve divide into bowls and pour over the custard.

Ingredients

For the sponge

200g butter, softened
200g caster sugar
4 eggs
200g self-rising flour
1 tbs vanilla bean paste
1 orange zest
150ml golden syrup

For the custard

8 egg yolks
75g caster sugar
300ml milk
300ml double cream
Orange juice – from orange used above

Method

Grease a 1litre pudding bowl, then lightly dust in flour.
Spoon the syrup into the bottom. Whisk together the butter and sugar until light and fluffy.
Add in the eggs and fold in the flour, orange zest and vanilla. Pour into the bowl on top of the syrup. Cover in greaseproof paper and foil and tie string around.
Place into a large pan, pour boiling water 2/3rds of the way up. Pop a lid on and simmer for 1 hour, keeping an eye on the water and topping up when required.
To make the custard, whisk together the egg yolks and sugar. Warm the milk, orange juice and cream together in a pan.
Pour over the egg mixture and return to the pan and simmer until thickened, whisking continuously. Sieve into a bowl.
To serve divide into bowls and pour over the custard.