White chocolate and tangelo steamed pudding

White Chocolate and Tangelo Steamed Pudding



3 large eggs weighing 185gm
185 gm self-raising flour
185 gm unsalted butter, softened
170 gm caster sugar
1/4 cup whole milk, room temp
60 gm Grounded Pleasures White Drinking Chocolate
Seeds from 1 Grounded Pleasures Vanilla Bean
Pinch salt
Zest of half tangelo, finely zested
Tangelo slices, 8 for small puds, 4-5 for large single pud, reserve any left over bits to add to the sauce. 


300ml Pure cream (I use Inglenook Dairy Cream)
60 grams Grounded Pleasures White Drinking Chocolate
1/4 whole milk, room temp
Seeds from 1 Grounded Pleasures Vanilla Bean
5 Cardamon Pods crushed
10 Black Peppercorns crushed
3 pieces of zest Tangelo and if theres any left finely zest the rest
Reserved Tangelo bits



Grease one large pudding basin that can hold 1 litre of raw pudding mixture or eight small pudding basins around 125 mls.

Either arrange the tangerine slices on the bottom of the large bowl or one single slice in each small basin.

Get a pan of water on the heat use a steamer with a lid. 

Cream the butter and sugar together, either in a stand mixer, electric beaters or if you are feeling super fit and energetic-arm power and a wooden spoon.

This mixture is got to start looking quite pale and fluffy.

Add the vanilla and beat again.

It’s now time to add the eggs. Crack them into a jug and give a little mix about.

While you have the mixer/beaters running slowly dribble the eggs in. This will give the eggs to combine properly with the butter mixture. If it starts to look like its going to curdle add a heaped tablespoon of flour in to the bowl and continue to mix.

Once all the eggs are combined add the zest, salt, flour and of course the white drinking chocolate.

Fold this through and then slowly add some of the milk, don’t use it all just see how the mixture is looking. We need dropping consistency.

Pour this into the pudding basin and cover with greaseproof paper and foil. Make sure you put a pleat in the centre as this will allow expansion while cooking.

Place in the steamer and steam for 1 and a half hours to 2 hours.

To check to see if its cooked stick a kebab stick in the centre and if it comes out clean you are on a winner!

While the pudding is steaming make the sauce.


In a pan add all the sauce ingredients EXCEPT the whole milk and the white drinking chocolate and the finely grated zest.

Warm this to just up to boiling point, turn the heat down and cook for 10 minutes.

Strain the sauce through a sieve to remove the whole spices and put the sauce back in the pan and back on the heat.

Mix the fine zest and hot chocolate with the milk and add this to the sauce.

Whisk the sauce while heating.

Once the pudding has steamed and the sauce is warmed through it’s all go!

Ready to serve and devour with the family on a cold winters night.


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