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Orange Steamed Pudding

Guest Chef Recipe

Orange Steamed Pudding
Courtesy of All About Greens
2 spoon difficulty rating

Serves: 6

Orange Steamed Pudding

The general cake method in vegan baking is to use a wet and dry mix, similar to when making muffins and this allows for the magic of the chemical reaction to happen when using no eggs. You will need to act swiftly when all ingredients are together, stir with a light hand to retain the lightness of your sponge and decant as soon as possible into your prepared vessel. You will often see bubbles starting to form at the surface when all is mixed which is a good sign that your ingredients are starting to work. Mastering how to cover a pudding bowl can be a tricky affair with much patience required, however once done the actual making of the pudding is simple and alleviates all stress quickly.

This is a super dessert to serve as a dinner party show stopper or simply served sharing style to spoil your family. Either way a good dollop of plant based custard or cream works perfectly as an accompaniment and as the elusive steamed pudding is perceived as being far more difficult to bake than it actually is, will keep your guests vegan or non vegan fondly reminiscing about it forever.


  • 2 tsp ground flaxseed
  • 3 oranges, zested and juiced 
  • 100g vegan butter/spread (eg Naturli)
  • 100g soft light brown sugar
  • 30g maple syrup
  • 150ml soya milk
  • 2 tbsp vanilla extract
  • 230g self-raising flour
  • ½ tsp bicarbonate of soda
  • 100g marmalade
  • 1 tsp ground ginger
  • 15g vegan spread for greasing


  1. Start by thoroughly greasiing a 1 - 1.2 litre pudding basin with vegan margarine. Place a disc of baking parchment in the bottom to prevent the top of the pudding from sticking. Pop the kettle on.
  2. Mix together the flaxseed and 45ml of the orange juice in a small bowl to make a flax egg; set aside for at least 10 minutes to go gloopy. It should have the consistency of a raw egg.
  3. Place the vegan butter, light brown sugar, remaining orange juice and maple syrup in a large pan over a low heat and stir until melted. Remove from the heat.
  4. Mix the soy milk, vanilla extract, orange zest and the flax egg into the melted mixture then sift in the flour, ginger and bicarbonate of soda and whisk until no lumps of flour remain. Add the marmalade into the bottom of the pudding basin and spread evenly.
  5. Pour the batter into the prepared basin and spread level.
  6. Cut a square piece of baking paper that is approximately 3cm bigger than the top of your pudding basin, and then cut a square piece of foil that is approximately 6cm bigger than the top of your pudding basin. Place the baking paper in the middle of the foil and make a crease down the centre (this will allow for expansion when the sponge is cooking). 
  7. Place the foil and baking paper (baking paper facing the batter) on top of the pudding basin and press the foil over the edges, tucking it under with your fingers.
  8. Tie a length of string very tightly around the foil (there should be a lip on the pudding basin; tie the string just under that).
  9. Place a saucer upside down in a large saucepan and place the pudding basin on top, add enough boiling water from the kettle to cover the saucer but not the pudding basin. You want steam to be able to move around the pan.
  10. Place a lid on the pan and cook over a low heat at a gentle simmer for approximately one and a half hours. Check after an hour to see if the water needs topping up but resist the urge to take the lid off the pan too often. Once done remove the foil and baking paper and test the sponge with a skewer to see if it comes out clean with no cake batter. Gently place a plate on top of the pudding bowl and then turn the bowl upside down onto the plate. Your pudding should gently decant onto the plate ready to serve. 

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