Yield: 4 servings
|½ cup||(1 stick) unsalted butter,|
|Softened plus a tablespoon|
|Or two for|
|1 cup||Sugar, superfine preferred|
|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|
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