Orange steamed pudding

Yield: 4 servings

Measure 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)

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


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