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Photo of Mandarin steamed pudding by WW

Mandarin steamed pudding

Total Time
2 hr 10 min
40 min
1 hr 30 min
Make your own magic pudding with mandarins and dates. The light, fluffy and sweet pudding is partnered with Greek yoghurt making it irresistible.


Greek yoghurt, plain, low-fat, no added sugar

cup(s), (160g), honey flavoured


1 tbs

Reduced fat oil spread

80 g

Granulated stevia sweetener

66 g

Vanilla bean extract

1 tsp


2 medium

White self-raising flour

1½ cup(s), (225g), sifted

Skim milk

cup(s), (80ml)

Mandarin, canned in syrup, drained

310 g, coarsely chopped

Fresh dates

8 individual, stones removed, coarsely chopped


  1. Half fill a large saucepan with cold water and bring to the boil over high heat. Reduce heat and simmer, covered, until required. Lightly spray a 1L (4-cup) capacity pudding basin with oil. Line base with baking paper. Combine yoghurt and honey in a small bowl. Cover and refrigerate until required.
  2. Place spread, sugar and vanilla in a food processor. Process until smooth and combined. Add eggs and process until combined. Transfer mixture to a large bowl. Stir in flour, milk, mandarin and dates until combined. Spoon mixture into prepared basin and smooth the surface. Cover pudding with a round of baking paper and secure lid.
  3. Place basin in the saucepan of simmering water (the water should come halfway up the side of the basin). Cover with a tight-fitting lid and increase heat to medium-low. Simmer, adding more boiling water when necessary, for 1½ hours or until a skewer inserted into pudding comes out clean. Remove basin from saucepan and set aside for 5 minutes before turning out pudding. Serve with honey yoghurt.


TIP: If you don’t have a pudding basin with a lid, cut a 30cm x 33cm rectangle of both baking paper and foil. Place baking paper on top of foil and fold a 3cm pleat in the centre. Cover basin with pleated layers, paper side-down, and secure tightly around rim with unwaxed white kitchen string.