Little Box Brownie

A Baking Blog from Melbourne, Australia

Orange

Orange Cake

by 16 Comments

DSC_0678
When you first learn how to bake you master the art of the humble butter cake, which can form the base for so many variations in flavour. Its one of the easiest and most simple recipes you can learn and the techniques will remain with you for life. Even if you don’t quite master the art of creaming the butter and sugar together rest assured you will still end up with a pretty sound and delicious cake.

…

Read More »

Steamed Orange and Berry Pudding

by 30 Comments

Thank you for stopping by Little Box Brownie. If you have been here before, welcome back! If its your first time here please have a look around and say hello.
If you would like to know when new recipes are posted, like us on Facebook or follow us by email.
For todays recipe I have made a bit of an old school dessert, a boiled pudding. Which doesn’t sound like the most appetising recipe, its sounds rather lifeless and bland – a boiled pudding. I personally think of over cooked vegetables whenever the word boiled is used. But this is great, its moist and tastes like summer with hits of orange zest and berries which is wonderful when winter is in full swing. I hope you enjoy it.
Oh and if you have the time please check out Gallery 36 Magazine I have a feature profile in it. Which is very exciting as they haven’t featured a food blog in it before, but thought Little Box Brownie was perfect for their magazine, so very exciting.
 

 

 

Orange and Berry Steamed Pudding
 
150g butter
3/4 cup sugar
2 tsp orange zest
2 eggs
2 cups flour
1/2 cup of orange juice 
1 teaspoon baking powder
250g frozen mixed berries
 
Cream the butter and sugar until light and fluffy, add the zest then add the eggs one at a time beating after each addition. Sift in the flour and baking powder and stir through. Pour in the orange juice and stir to combine. 
Place the frozen berries in the bottom of a greased pudding bowl and pour over the cake batter. Take a piece of tin foil and a piece of baking paper sized to fit over the top of the bowl. Place them together and place a fold in them so that the pudding has room to rise if it is needed. Place the foil and paper over the pudding and tie in place with a piece if string. Place this in a big pot with a saucer in the bottom (this will stop the pudding from burning). Pour in some boiling water so it covers about 2/3 of the pudding bowl. Then place the lid on and simmer for 2 1/2 hours or until cooked. You will need to continue to top up the water with hot water from the kettle as the pudding cooks.