Steamed Sticky Date Orange Pudding
Easy Paleo, AIP Steamed Pudding With Coconut Flour
If you’re on the lookout for an easy sweet for the festive season or anytime this Steamed Sticky Date Orange Pudding is easy to make with only a few ingredients. It’s made up of oranges, dates, coconut flour, coconut oil and gelatin. You can serve this with whipped coconut cream or a custard of your choice.
To steam the pudding you’ll need a small or medium round heat proof bowl with a lid that will fit over the bowl and not let in any water. You can use the lid of a slightly larger pot to cover the bowl. You can also use foil paper or cling film underneath to be sure the pudding is sealed in. You also need a large pot with a lid to hold the water for steaming the pudding and fit in the pudding bowl and lid.
Easy Recipe Adaptations
This pudding has been made without any added spices or seasonings, as the orange zest, dates and orange juice seemed to produce a well rounded flavor for the desert. You can spice it up with small amounts of seasonings like ginger and cinnamon which work very well with oranges in deserts.
Cooking and Cooling Time
This desert is easy to put together ready to cook in about 15 minutes, and will cook in 1 hour and 30 minutes. As this desert is made with gelatin you’ll have to wait for about 6 or more hours to have it firm up. If you have it before it firms up a bit it may be a bit more soft to cut nicely into portions.
Steamed Sticky Date Orange Pudding Recipe
Cooking Time – 1 hour 30 minutes
6 to 8 servings
- 2 cups dried dates
- 7 tablespoons coconut flour
- 1 cup orange juice ( for cooking the dates)
- half a cup orange juice ( for mixing with pudding)
- 2 tablespoons grass fed gelatin
- half a cup water
- Zest of 1 whole orange
- 3 thin orange orange slices, cut across a whole orange
- 2 tablespoons coconut oil
- 1 tablespoon maple syrup or honey
Add the dates, orange zest and 1 cup of orange juice in a pot and bring to a simmer at medium heat, on the stove top.
Leave it cook until all the orange juice is cooked out, for about 5 minutes then take it off the heat and mash into a chunky paste.
Add 2 tablespoons of gelatin to half a cup cold water to bloom while the dates are cooking.
In a bowl mix very well, the date paste with coconut flour, coconut oil, half a cup orange juice and bloomed gelatin.
Grease the the bowl for steaming the pudding with a small amount of coconut oil, then drizzle the bottom of the bowl with maple syrup.
Place one full orange thin slice at the bottom of the bowl.
Cut the other 2 orange slices into quarters and stick them randomly or pattern like around the edges of the bowl.
Pour the pudding mix into the bowl and evenly smooth with a spoon or spatula and cover with cling film or foil. Use enough cling film or foil without leaving too much hanging off in the boiling water.
Add enough water to the big pot for steaming so that it will cover just over halfway the pudding bowl to ensure it cooks well.
Bring the big pot of water to a boil and take it off the heat so it is safe to lower the covered pudding in careful not to burn.
Put a lid over the pudding bowl and also place the lid over the big steaming pot.
Put the pot back on the stove and boil at medium heat for 1 hour 30 mins keeping an eye on the water levels so it doesn’t all cook out.
Once the pudding is done take the big pot off the stove and it’s lid and leave it sit until it cools down for about 5 minutes so it’s cool enough to handle.
Take the lid off the pudding bowl, then lift the pudding bowl out of the big pot handling with a towel so you don’t burn.
Set the pudding bowl on to a plate with the foil or cling film or lid on top, and leave the bowl to cool down on a counter top for about 20 minutes.
Once the pudding bowl is cool run a knife around the edges of the bowl and pudding so it will come off the bowl easily.
Place the plate you’ll be serving the pudding in on top of the bowl and flip it over so it sits on the serving bowl the bottom side with the oranges up.
Cover the pudding with a big airy lid or bowl, without squashing it and place in the fridge to cool down and firm up for 6 or more hours.
Serve drizzled with more maple syrup and sprinkled with orange zest, if you prefer.
Enjoy your Steamed Sticky Date Orange Pudding with whipped cream or custard of your choice.