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Swede & Blood Orange Steamed Sponge Pudding

Kate Saunders | 20th January 2020

This is a wonderful recipe to blow away those January blues, however, blood oranges are not in season very long.


 100g   Swede

4        Blood Oranges – unwaxed

150g   Unsalted Butter

150g   Light Brown Sugar

3        Medium Free-Range Eggs

150g   Self-Raising Flour

5        Star Anise (whole pods)

60g     Caster Sugar



Grease and flour a 2 pint pudding bowl




Peel and finely grate the swede, zest and juice 3 of the oranges, keeping the juice separate from the zest.


Top the juice up with water until you have 200ml place the water, juice and the star anise in a saucepan with the caster sugar, bring to the boil and simmer until it has thickened and gone to a syrup, set to one side and cool.


Whisk the butter and sugar in a large bowl until light and fluffy, add the eggs in gradually with a tablespoon of flour each time. Add the rest of the flour and whisk until all incorporated.


Fold in the grated swede and orange zest.


Cut the third orange into slices, place the star anise from the syrup at the base of the bowl, arrange the sliced oranges over the top, pour the syrup over the sliced oranges.


Tip the batter mix over the arranged oranges, smooth the top.


Take a square of baking parchment and make a pleat by folding a crease in the centre, this will give the pudding room to expand.  Place the parchment over the pudding basin and tie securely with string.  Cut away any excess parchment, make a handle for the pudding by threading a double length of string through the string already tied around the pudding, and secure it the other side.


Place the pudding into a saucepan with a good fitting lid, fill with water to half way up the basin, keep an eye on the water level, it might need topping up throughout cooking.


Simmer gently for two hours


Use a skewer to check the pudding is cooked, if it comes out clean it is cooked otherwise wrap back up and steam for a little longer.


When pudding is steamed, cut the string leave to cool for a few minutes before turning out.


Place a plate on top of the pudding and invert the bowl, gently remove the bowl, and serve.



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Emma-Louise Maddocks
"Just want to say, your Christmas pudding was amazing and you have a customer for life. Everyone comments on how nice it was!"
Zac Purchase - Olympic gold & silver medallist
"Enjoying a late night wedge of Parsnip Fruit Loaf courtesy of @Blackberry_Cott from the @thamefoodfest today #yum"
Lynne, Nottingham
"Arrived very quickly and beautifully wrapped. Amazingly tasty, couldn't believe they were gluten free and made with vegetables. I'll be back for more yummy treats."
Sam, London
"We had some of your amazing cakes at the Goring Food Festival yesterday, they were delicious!"
Wendy, Wallingford
"We all thoroughly enjoyed the day with you, we learnt so much and were amazed at how easy it is to use vegetables, different flours, less sugar and fats."
Ellis, Basingstoke
"Guess what I did last night…. Made chocolate cupcakes, with butternut squash & spinach! They are delicious. Made with rice flour too, & no butter. Thank you for your inspiration."