Blood Orange Steamed Puddings
Serves: 6
  • 6 1-cup ramekins
  • 4 tablespoons maple syrup
  • 2 blood oranges, peeled and sliced into ½ inch slices
  • 2 cups flour
  • 3½ teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons butter, softened and chopped into small bits
  • 2 teaspoons vanilla
  • 2 eggs
  • ⅓ cup granulated sugar
  • ⅓ cup dark brown sugar
  • ¾ cup whole milk
  1. Divide the maple syrup evenly among the 6 ramekins and swirl to cover the bottom.
  2. Arrange 2-3 slices of blood orange on top of the maple syrup, to cover the bottom on each ramekin.
  3. In the bowl of a food processor, add the flour, baking powder, salt, butter, vanilla, eggs, sugars and milk.
  4. Process until smooth.
  5. Divide the batter evenly among the ramekins.
  6. Place a circle of parchment on top of each filled ramekin and then cover each with foil and secure with a string around the ramekin.
  7. Place the ramekins in one or two large saucepans and place on the stovetop.
  8. Add simmering water to the saucepans, until the water comes about halfway up the sides of the ramekins.
  9. Cover the saucepans and simmer on the stovetop for about 50 - 60 minutes until the puddings have firmed up. (You may need to add a little simmering water to the pans as they cook.)
  10. Remove ramekins from the water, allow to cool a bit before un-molding onto a plate.
  11. Roughly chop the remaining blood orange and serve as a garnish along with vanilla scented whipped cream.
Recipe by Seasons in Vermont at