Orange Steamed Pudding
Author: Kitchens
  • 1/2 Cup unsalted butter (1 stick); softened, plus a Tablespoon or two for buttering mold
  • 1 Cup sugar, superfine preferred
  • 4 large eggs
  • 2 Cups all-purpose flour
  • 2 teaspoons baking powder
  • 2/3 Cup fresh orange juice
  • 2 teaspoons finely-grated orange zests
  • 2 teaspoons finely-grated lemon zests
  • Hard Sauce or Rum Butter; see * Note
  1. Cream the butter and sugar together in the bowl of an electric mixer until light and fluffy.
  2. Beat in eggs one at a time, making sure each is incorporated before adding next.
  3. Sift flour and baking powder together in a separate bowl and alternately add flour mixture to the butter mixture with the orange juice.
  4. 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.
  5. Set the mold on a rack in a kettle with a tight fitting lid and add enough hot water to kettle to reach 2/3 of the way up the sides of the mold.
  6. Steam the pudding covered for 2 hours. Remove and let pudding cool a bit on a rack for 15 minutes uncovered.
  7. Place a serving plate on top and invert pudding onto plate.
  8. Serve the pudding warm with hard sauce or rum butter.
  9. This recipe yields 8 to 10 servings.
  10. Recipe Source: JOHN ASH
* Note: See the ?Hard Sauce? and ?Rum Butter? recipes which are included in this collection.
Recipe by Recipes at