Orange Spiced Yam Pudding Recipes

Steps:

• Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain. When potatoes are cool, peel and cut into 1/2-in. slices. Arrange in a greased shallow 3-qt. baking dish; set aside., In a large saucepan, combine the brown sugar, cornstarch, salt and cinnamon. Stir in the orange juice, honey, butter, water and orange zest. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in walnuts. , Pour mixture over the potatoes. Bake, uncovered, at 350° for 25 minutes or until heated through.

Steps:

• Scrub and pierce sweet potatoes. Bake at 350° for 1 to 1-1/4 hours or until very tender. , Cut sweet potatoes in half; scoop out pulp and place in a large bowl. Mash with milk and egg substitute. Stir in the brown sugar, flour, raisins, orange zest, pumpkin pie spice, vanilla and salt until blended. , Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 1-1/4 to 1-1/2 hours or just until top is set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Serve with whipped topping.

Steps:

• Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Beat yams and sugar in large bowl until smooth, about 3 minutes. Beat in eggs 1 at a time. Beat in orange peel, salt and spices, then half and half, orange juice and butter. Transfer yam mixture to prepared dish.
• Bake pudding until puffed and set in center, about 1 hour 15 minutes. Let stand 15 minutes. Serve warm.

Steps:

• Whisk together yogurt, sugar, and vanilla in a small bowl until sugar is dissolved. Put water in a very small saucepan and tilt pan so that water is on one side, then sprinkle gelatin and cardamom evenly over water. Let stand 1 minute to soften. Heat mixture over low heat, stirring, until gelatin is dissolved, about 30 seconds. Whisk hot gelatin into yogurt until combined well. Pour yogurt into ramekin and chill, covered, until set, about 1 1/2 hours.
• While yogurt is chilling, cut peel and white pith from orange with a sharp knife. Working over a small bowl, cut segments free from membranes from half of orange, letting segments fall into bowl, then squeeze 1 tablespoon juice from remaining half of orange and, if necessary, from membranes.
• Bring orange juice, honey, and cinnamon to a simmer in cleaned very small saucepan, stirring, then simmer until reduced to about 1 tablespoon, about 1 minute. Add orange segments to syrup, gently stirring to coat. Cool to room temperature, about 10 minutes.
• Run a thin knife around edge of ramekin to loosen pudding, then dip ramekin into a bowl of hot water 30 seconds and invert pudding onto a plate. Spoon syrup over pudding and arrange orange around side.

Steps:

• Butter the inside of a 1.2-litre pudding basin. If you're steaming the pudding on the hob, boil the kettle and have a large saucepan with a lid and a heatproof saucer ready. Cut a sheet of foil and greaseproof paper, both about 30cm long, and butter the greaseproof.
• Spoon 3 tbsp syrup into the bottom of the basin. Lay 5 slices of clementine or satsuma in the bottom, overlapping like petals. In a bowl, beat the butter and sugar until creamy, then add eggs gradually, beating all the while, until light and fluffy. Add a spoonful of flour if the mix starts to split. Tip in the breadcrumbs and the rest of the flour, fold until combined, then add all remaining ingredients and fold again. Spoon mix on top of the fruit slices. Add remaining slices of clementine or satsuma against the side of the bowl as you go.
• To cook on the hob, cover with greaseproof and foil and steam for 1½ hrs (see Know-how, below). To microwave, losely cover with cling film, pierce once, then cook on Medium for 12 mins. To check it's done, poke a skewer into the pudding; it should come out clean.
• Make the syrup by heating the ingredients in a small pan. When the pudding is ready, turn out and serve drenched with syrup, or leave to cool and chill for up to 3 days. To reheat, re-cover with foil and greaseproof and steam for 30 mins, or cover with cling film and microwave on Medium for 5 mins until hot. Reheat sauce in the microwave or in a pan.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
• Combine sweet potatoes and eggs in a medium bowl. Beat in the brown sugar, milk, butter, lemon juice, ginger, cloves, cinnamon, salt. Pour into prepared dish.
• Bake in preheated oven until hot and golden brown on top, about 30 minutes.

Steps:

• Pierce each yam all over with fork. Working in 2 batches, cook yams in microwave 15 minutes. Turn yams over; cook until tender, about 12 minutes longer. Cut yams in half; scoop pulp into bowl. Add 3/4 cup marshmallow creme, butter, and syrup; mash until smooth. Season with salt and pepper. Whisk in eggs. (Can be made 1 day ahead. Cover; chill.)
• Preheat oven to 350°F. Cut thin slice from top and bottom of each orange to make flat surfaces. Cut oranges in half. Scoop out pulp; reserve for another use. Place orange cups on 2 baking sheets. Divide yam mixture equally among cups. Top each with dollop of marshmallow creme and 2 pecan halves. Bake until beginning to brown, about 30 minutes.

Steps:

• Preheat oven to 325°F Grease or spray a 9x13 inch glass baking dish.
• Crush the gingersnaps in the food processor until fine. Reserve 1/2 a cup of crumbs for topping.
• Press the remaining crumbs over the bottom of the dish. They won't pack because there is no butter mixed with them.
• Mix all the yams in a lg bowl with an electric mixer at med speed until fluffy, 2-3 minutes.
• Add the eggs one at a time mixing well after each.
• Mix in the salt, spices, sugar and orange peel.
• Reduce the speed of the mixer to low and slowly add the liquids, mixing till incorporated.
• Pour the mixture over the crumbs, smoothing the top.
• Sprinkle with remaining 1/2 cup of crumbs and dot with butter.
• Bake, uncovered, in center of oven for one hour or until it is puffed and golden. A knife inserted into the center should come out clean. Let pudding rest for 20 minutes Cut into squares to serve.

Steps:

• Mix the fruit, almonds, citrus zests and the carrot with the brandy and orange liqueur in a large mixing bowl. Cover and leave to soak overnight.
• Mix all the dry ingredients together, then add to the soaked fruit mixture. Grate in the butter, then add the eggs and stir. Don't forget to make a wish!
• Grease a 1.5-litre pudding basin with butter and line the base with greaseproof paper. Spoon in the mixture, press down well and make a hollow with the back of the spoon in the centre. Cover the surface with a round of greaseproof paper, then cover the bowl with double-thickness greaseproof paper and foil and tie at the rim with string. Lower the pudding into a pan with an upturned saucer in the base, then fill with water until it comes halfway up the sides of the bowl. Steam for 6 hrs, topping up with water as necessary.
• Alternatively, steam in the oven. Stand the pudding basin in a roasting tin filled with water, then cover with a tent of foil and cook for the same length of time at 160C/fan 140C/gas 3. Check roasting tin occasionally as the water may need to be topped up.
• To store, allow to cool, then store in a cool, dry cupboard. The pudding will keep for up to a year.
• On the day, steam for 1 hr before turning out, decorating with holly and serving with extra-thick double cream or vanilla ice cream. Alternatively, try my Orange custard cream (below).