Tangelo is the product of crossing tangerine with pomelo - the first man-made tangelo dates from 1897. The resulting fruit is easy to peel, thin skinned and full of juice. I always think the tangelo looks a bit like an old fashioned grenade due to that pronounced knob.
As it is winter here, one of our favourite comforting desserts are steamed puddings - the simplest of ones is the classic golden syrup pudding. I've given it a little tweak and incorporated both the zest and juice into the pudding. If tangelos are not in season, you could use orange or mandarines.
[Makes 1 pudding]
60 grams softened butter, cut into cubes
60 grams caster sugar
1 egg, lightly beaten
60 grams self-raising flour, sifted
juice and zest of 1 tangelo
1 heaped tablespoon golden syrup, warmed
Beat the butter and sugar until think and creamy. Whisk in half the zest followed by the egg, a little at a time until fully incorporated.
Use a spatula to gently fold in the flour and then drizzle in enough tangelo juice to form a soft, spoonable batter.
In a small bowl, stir the golden syrup with and remaining tangelo zest and juice. Pour this into a well-buttered 2-cup pudding bowl.
Carefully top this with the batter - smoothing the surface with the back of a spoon. Cover with baking paper and secure with string or silicone ban.
Place in a steamer and steam for about 30 minutes or until cooked through - it should feel light and spongy to the touch and the sides should come easily away from the bowl.
As you turn out the pudding, the mix of golden syrup and juice will have thickened slightly as it cooks and formed a wonderful sauce that oozes out over the pudding.
If you're in the need for a little extra comfort, softly whipped cream is a perfect match.