Now that we’ve finally said goodbye to Summer and a very mild September, there’s a definite chill in the air.  It’s getting wetter and evenings are getting darker. Believe it or not it’s my favourite time of year. I like the change, the darker evenings and the colours of Autumn. It’s also the perfect time of year for more warming and hearty dishes – slow cooked stews, braised meats and one of my all time favourite desserts, Steamed Sponge Pudding.  A simple, no fuss  dessert with endless variations.  Here at The Lime Kiln we serve it with orange caramel and fresh cream.

Serves 6-8

For the sponge pudding

• 1 tablespoon of black treacle
• 180g self raising flour
• 1 tsp baking powder
• 180g unsalted butter (softened)
• 3 large eggs
• 180g soft brown sugar

For the orange caramel

• 2 oranges
• 350g caster sugar

Method

1. Butter a 2 pint pudding bowl and set aside
2. In a large mixing bowl sift the flour and baking powder, then add the butter, eggs, sugar and treacle
3. Using an electric mixer beat the ingredients slowly at first until combined and the a little faster for a couple of minutes until well combined. Unlike other cake batters you are not looking to incorporate too much air
4. Pour the batter into the pudding bowl and level it out
5. Take a square of tin foil and place it on top of a square of greaseproof paper. Fold a crease in the centre and place it (foil side up) over the bowl. Tie around the lip with some twine or butchers string. The crease is important as it allows for expansion during the steaming process
6. Boil a kettle. Find a saucepan large enough to take the pudding basin. Place a saucer upside down in the bottom of the saucepan and the pudding bowl on top. It’s important not to allow the pudding bowl touch the bottom of the pot as the temperature is too harsh.
7. Pour boiling water into saucepan and bring it halfway up the bowl. Place the saucepan on the hob and bring the water back to the boil. Cover and gently simmer for 2 hours. Check occasionally to make sure it’s not boiling too fast and don’t let the pot boil dry.
8. To make orange caramel place a colander over a small saucepan. Segment the oranges (how to segment) and place segments in colander allowing the juice to drain into the pot. Set segments aside
9. Add the caster sugar to the orange juice and boil until it cooks to a dark caramel. Remove from the heat and add the segments into the caramel.  Be careful when adding them as the caramel will spit and bubble. The orange segments will help to loosen the caramel. Allow to cool.
10. To serve, remove pudding from the saucepan and allow to rest for 10 min. Remove foil cover, place serving plate on top of the basin and carefully but quickly invert it
11. Remove basin and pour over the orange caramel, serve the whipped cream on the side and enjoy!

Robert, Head Chef @ The Lime Kiln