Orange Steamed Pudding
Author: Epicurus.com Kitchens
Recipe type: Holiday Cuisine
Serves: 8 to 10
- 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
- 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 2/3 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.
- This recipe yields 8 to 10 servings.
- Recipe Source: JOHN ASH
* Note: See the ?Hard Sauce? and ?Rum Butter? recipes which are included in this collection.