REFRESHING LEMON ORANGE PUDDING

Lemon Orange Cake Or Dessert Made In An Instant Pot

This festive season steamed sponge pudding recipe is the ideal cake for those who find the classic fruit pudding just a little too heavy. 

Imbibed with dried fruits and Rum, this pudding makes a fantastic crowd-pleaser.

This Pudding Cake has a dual personality. The taste and texture will please both the cake lover and the pudding craver. 
Mixed in a bowl, made in a pressure cooker – this recipe transforms itself in the Instant Pot to a fluffy lite sponge cake with its own tangy and refreshing flavor.
The recipe is simple and easy to make – we hope you enjoy it. 

Another favorite is our Black Forest Christmas Holiday Cake

Lemon And Orange Pudding Cake

Prepare all your ingredients before you start the recipe.

Zesting Orange And Lemon

Use a reasonably fine grater to zest the lemon and Orange. Be careful not to take the white pith of the Orange as it is quite bitter.

Prepare Your Bowl

Brush your bowl first inside with soft butter and then line the bowl with parchment paper you have cut to size. The butter will help the paper stick. Then gently brush the paper also with a little butter and this will help you peel it off the cake when the cooking is complete.

Place Your Best Oranges

Place your best looking slices of oranges in the bowl – again the butter will help them stick to the side of the bowl and stay there until you put in the cake mix.

Now Start Mixing The Ingredients

Start with the flour, sugar and fruit then adding the butter mixing for 2-3 minutes on a slower speed. (See our video)

Then step by step add the Lemon and Orange Zest, followed by the juices, honey, rum (optional). Then add the eggs one by one – then the honey and give it a good mix.

Pour The Orange Lemon Cake Mix Into The Bowl

The mix is quite a wet mix, pour slowly into the prepare bowl letting the mix settle, so that the gapes around the oranges you placed in before are all filled up.

Now cover the bowl with parchment paper and foil and secure with a rubber band.

Put the trivet in the bowl and some water. Using the Foil slings lower the bowl into the instant pot and top up with water so that you are between 50% and 75% the way up the bowl.

Put on the top, and cook for 80 minutes with fast pressure release.

Let The cake cool for 20-30 minutes and then turn it out – and you are ready to serve.

Print Recipe

Orange And Lemon Cake Instant Pot

This festive steamed lemon orange pudding recipe is the perfect solution for those who find the classic Christmas pudding a little too Rich. I call this a perfect New Years Cake – fresh, tangy and really easy to make – and it looks fantastic also.

Prep Time40 mins

Cook Time1 hr 20 mins

Course: Dessert

Cuisine: American

Keyword: lemon orange cake dessert

Servings: 8

Calories: 455kcal

Author: Rosie

Ingredients

• 3 Oranges Use Zest and Juice
• 2 Oranges sliced for decoration
• 2 Lemons Use Zest and Juice
• 12.3 oz Sultanas 350g
• 4.4 oz sugar 125g
• 3.5 Dried Diced Apricots 100g
• 4.4 oz Butter 125g
• 4.4 oz self-raising flour 125g
• 3.5 oz fresh white breadcrumbs 100g
• 1.75 oz crystallized ginger chopped 50g
• 1.7 oz Rum 50g
• 3 tablespoons Honey
• 3 eggs
• 3.5 oz butter – soft 100g
• 2 lb pudding basin 1kg
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Instructions

• Use a reasonably fine grater to zest the lemon and Orange. Be careful not to take the white pith of the Orange as it is quite bitter.
• Brush your bowl first inside with soft butter and then line the bowl with parchment paper you have cut to size. The butter will help the paper stick.
• Then gently brush the paper also with a little butter and this will help you peel it off the cake when the cooking is complete.
• Place your best looking slices of oranges in the bowl – again the butter will help them stick to the side of the bowl and stay there until you put in the cake mix.
• Start with the flour, sugar and fruit then adding the butter mixing for 2-3 minutes on a slower speed. (See our video) 
• Then Step by Step add the Lemon and Orange Zest, followed by the juices, honey, rum (optional).
• Then add the eggs one by one – then the honey and give it a good mix.
• The mix is quite a wet mix, pour slowly into the prepared bowl letting the mix settle, so that the gapes around the oranges you placed in before are all filled up.
• Now cover the bowl with parchment paper and foil and secure with a rubber band. 
• Put The trivet in the bowl and some water.
• Using the Foil slings lower the bowl into the instant pot and top up with water so that you are between 50% and 75% the way up the bowl.
• Put on the top, and cook for 80 minutes with fast pressure release.
• Let The cake cool for 20-30 minutes and then turn it out – and you are ready to serve.  
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Notes

Serve the cake alone of with your favourite side topping.

Nutrition

Calories: 455kcal