Orange steamed pudding
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | (1 stick) unsalted butter, |
| Softened plus a tablespoon | ||
| Or two for | ||
| Buttering mold | ||
| 1 | cup | Sugar, superfine preferred |
| 4 | larges | Eggs |
| 2 | cups | All purpose flour |
| 2 | teaspoons | Baking powder |
| ⅔ | cup | Fresh orange juice |
| 2 | teaspoons | Each finely grated orange |
| And lemon zests | ||
| Hard sauce or Rum butter | ||
| (recipes follow) | ||
Directions
Cream the butter and sugar together in the bowl of an electric mixer until light and fluffy. Beat in eggs one at a time, making sure each is incorporated before adding next. Sift flour and baking powder together in a separate bowl and alternately add flour mixture to the butter mixture with the orange juice. Stir in grated zests and turn the batter into a well buttered 1 quart steamed pudding mold and cover tightly with a lid or a double layer of foil secured with kitchen string.
Set the mold on a rack in a kettle with a tight fitting lid and add enough hot water to kettle to reach ⅔ of the way up the sides of the mold. Steam the pudding covered for 2 hours. Remove and let pudding cool a bit on a rack for 15 minutes uncovered. Place a serving plate on top and invert pudding onto plate. Serve the pudding warm with hard sauce or rum butter.
Yield: 8 to 10 servings
JOHN ASH SHOW #JA9774