Steamed ‘Aranciotto’ orange and chocolate pudding
Steamed ‘aranciotto’ is a really unusual dessert which should be made when the season is just right for oranges and they are wonderfully juicy, flavourful and fragrant. Just gather together one or two other ingredients, such as biscuits, along with the usual things we always have in the store cupboard such as milk, eggs, sugar and so on. You can make this dish with any suitable piece of equipment you have to hand, whether the traditional steaming basket, a dedicated steamer, a food processor that has a steaming function, or anything else that works. Make it when you’re having a dinner party with friends, the perfect opportunity to try this exquisite steamed dessert for the first time! A fun idea would be to give everyone a spoon and eat it together seated around a table. Or, if you prefer to be more traditional, slice it and serve on individual plates, perhaps accompanied by a scoop of vanilla ice cream and a good homemade liqueur - perhaps even orange liqueur!
Ingredients
* approximate values per serving
Preparation
Heat the milk, bringing it just to a boil. Blitz the Savoy sponge fingers in a blender, sift the crumbs into a bowl, blitz those that remain again before finally sifting these too into the bowl. Sift the cocoa powder on top of the biscuit crumbs and then add 100g of sugar and the grated zest of an orange. Pour in the milk little by little, stirring all the time and then let the mixture cool. Stir the eggs into the mixture one by one. Butter a 22cm mould with high sides, sprinkle in some sugar, and then pour in the mixture. Place the mould in a large saucepan into which you have added water so that it comes half way up the sides of the mould. When the water starts to boil, cover the mould with a small lid and lower the heat until it’s just simmering. Cook the cake for 45-60 minutes then do the toothpick test – it should come out clean. Meanwhile squeeze the juice from the second orange, pour the juice into a pan, add 50g of sugar and 5 cl of water, and heat until it has formed a syrup. Peel the first orange from which you took the zest, cut into slices and remove any seeds. Put the orange slices into the pan with the syrup and cook for 5 minutes or until the orange slices become shiny. Shortly before removing from the heat, flavour it with orange liqueur. Remove the orange slices from the syrup and set aside. Turn out the cake onto a wire rack and let it cool. Decorate the aranciotto with orange slices and pour the syrup all around it.
Step by step
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Blitz the savoy sponge fingers, then sift them into a bowl; blitz the remainder and sift again
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View the step by step
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Sift the cocoa powder on top of the biscuit crumbs and then add 100g of sugar and the grated zest of an orange. Pour in the milk little by little, stirring all the time and then let the mixture cool.
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View the step by step
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Stir the eggs into the mixture one by one. Butter a 22cm mould with high sides, sprinkle in some sugar, and then pour in the mixture. Place the mould in a large saucepan into which you have added water so that it comes half way up the sides of the mould. When the water starts to boil, cover the mould with a small lid and lower the heat until it’s just simmering. Cook the cake for 45-60 minutes then do the toothpick test – it should come out clean.
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View the step by step
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Meanwhile squeeze the juice from the second orange, pour the juice into a pan, add 50g of sugar and 5 cl of water, and heat until it has formed a syrup.
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View the step by step
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Peel the first orange from which you took the zest, cut into slices and remove any seeds.
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View the step by step
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Put the orange slices into the pan with the syrup and cook for 5 minutes or until the orange slices become shiny. Shortly before removing from the heat, flavour it with orange liqueur.
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View the step by step
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Remove the orange slices from the syrup and set aside.
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View the step by step
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Turn out the cake onto a wire rack and let it cool.
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View the step by step
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Decorate the aranciotto with orange slices and pour the syrup all around it.
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Additional information
Steamed Aranciotto with a Touch of Bitter Cocoa
A delicious variant of the Steamed Aranciotto includes the addition of bitter cocoa, which enriches the flavor of the dessert, making it even more indulgent. To prepare this version, after blending the ladyfingers, sift the cocoa together with the sugar and orange zest. The combination of these ingredients with hot milk will create a creamy and fragrant mixture, perfect for a steamed dessert. This variant is ideal for those who love contrasts between sweet and bitter, offering a more intense tasting experience. Serve the Aranciotto with a dusting of cocoa on top or accompanied by a chocolate sauce to further enhance the flavors. The combination of orange and cocoa will make your dessert not only beautiful to look at but also irresistible to the palate.
Traditional Steamed Aranciotto
The preparation of the Steamed Aranciotto can also vary based on local tradition. In this variant, the traditional steaming method is used, which helps to preserve the aromas and lightness of the dessert. The classic recipe calls for the use of fresh, high-quality ingredients, such as eggs and whole milk, to ensure a soft and moist texture. Steaming allows for the avoidance of excessive fats, making the dessert lighter and more digestible. You can serve the Aranciotto with an orange sauce or a berry coulis for a touch of freshness and acidity that perfectly balances the sweetness of the dessert. This preparation method is perfect for those who desire a refined and light dessert, ideal for elegantly concluding a meal.
Light Steamed Aranciotto Without Butter
For those who want a lighter version of the Steamed Aranciotto, it can be made without butter. Replace the butter with a bit of seed oil or a plant-based alternative, while keeping the same amount of sugar and milk. This light variant does not compromise flavor but reduces fat content, making the dessert more suitable for those following a balanced diet. Additionally, you can use skim milk or a plant-based drink for an even lighter preparation. Serve the Aranciotto with a dusting of powdered sugar or accompanied by fresh fruit for a healthy and tasty dessert. This recipe is perfect for those who want to indulge in a sweet treat without overdoing the calories, while still maintaining a rich and enveloping flavor.
Benefits of Steamed Aranciotto: A Nutrient-Rich Dessert
The Steamed Aranciotto is a dessert that not only satisfies the palate but also offers some nutritional benefits thanks to its main ingredients. Oranges, used for their grated zest, are rich in vitamin C, a natural antioxidant that supports the immune system and promotes skin health. Additionally, the ladyfingers, the base of the recipe, provide carbohydrates and a good dose of energy. The milk provides protein and calcium, essential for bone health. On average, a serving of Steamed Aranciotto contains about 250-300 calories, depending on the ingredients used. Opting for a steamed preparation helps reduce fats compared to baked desserts, making this recipe an excellent choice for those who desire a tasty yet balanced dessert.
Can Steamed Aranciotto Be Frozen?
Many wonder if it is possible to freeze the Steamed Aranciotto. The answer is yes, it can be frozen, but it is advisable to do so with care. Before freezing, make sure the dessert is completely cooled. You can wrap it in plastic wrap or place it in an airtight container to prevent it from absorbing odors from the freezer. When you want to enjoy it, simply let it thaw in the refrigerator for a few hours. However, it is important to note that the texture may slightly change once thawed. For the best result, it is recommended to consume it fresh, but if you have leftovers, freezing is a great option to extend its shelf life and enjoy it later.