Steamed Pudding with ClemenGold®

This crowd-pleasing dessert is ready in just over an hour!  It’s a set-it and forget-it, easy to make pudding which turns out soft, tangy and delicious.  Serve with vanilla ice-cream or whipped cream!
 
Serve: 8 people
 
Ingredients:
 
Clementine sauce:
250ml ClemenGold® juice (or sub for orange or naartjie juice)
60g golden syrup
1 Tbsp corn starch
1 Tbsp water
 
Pudding:
2 x whole ClemenGold® citrus, sliced into half moons
175g butter, well softened, plus extra for greasing the baking dish
175g sugar
3 XL free-range eggs
Zest and juice of 1 large ClemenGold®, ± 80ml juice & 1 Tbsp zest
175g flour
1 Tbsp ground ginger
2 tsp baking powder
Pinch sea salt
60ml full cream milk
 
Special equipment:
1 x 18cm round pudding / baking dish, high sided & flat bottomed
 
Method:
 
For the sauce:
Select Sauté on High and select Start. Combine the ClemenGold® juice and golden syrup in the inner pot. Bring to a gentle simmer. Mix the corn starch and water together thoroughly and add the slurry to the inner pot, while whisking until smooth. Simmer until thickened.
Remove the sauce from the inner pot and set aside in a pouring jug.
Clean out the inner pot and replace it.
 
For the pudding:
Grease the baking dish all over with a little softened butter. Line the base of the pudding dish with the ClemenGold® slices creating a pretty pattern you will see when the pudding is flipped over.
Pour in 6 Tbsp / 90ml of the ClemenGold® sauce and set aside.
 
In a large bowl cream together the butter and sugar. Add the eggs, one at a time, and whisk until combined. Add the ClemenGold® zest and juice. Mix well. (The citrus addition will make the mixture slightly lumpy - don’t worry) Add the flour, ground ginger, baking powder, salt and milk and mix well.
Scrape the batter into the prepared, lined and sauced baking dish. Smooth the top. Wrap the dish extremely well in tinfoil. Pour water into the inner pot up to line 1. Lower the wrapped baking dish into the inner pot using the metal trivet.

Lock the lid into place. Set the quick release switch to Seal. Select Steam at high pressure, and set the cook time to 1 hour. Once the Steam cooking cycle is complete, flip the quick release switch to Vent.
Remove the pudding carefully, discard the tinfoil and allow to cool in the baking dish.
When cool enough to handle, flip the pudding out onto a flat bottomed serving plate.
(Do not place it in the fridge to cool rapidly or the ClemenGolds® will stick to the base)

Drizzle the cake with a little ClemenGold® sauce.
 
Slice and serve with a little extra indulgent sauce on the side.