Orange Steamed English Pudding With Rum Butter |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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Haven't tried this one, but sounds really good. Ingredients:
1/2 cup unsalted butter, softened |
1 cup sugar |
4 large eggs |
2 cups all-purpose flour |
2 teaspoons baking powder |
2/3 cup orange juice |
2 teaspoons orange zest, grated fine |
2 teaspoons lemon zest, grated fine |
1/2 cup unsalted butter, softened |
3/4 cup powdered sugar |
2 -3 tablespoons dark rum |
1 tablespoon orange zest, freshly grated |
1/2 teaspoon nutmeg, freshly grated |
Directions:
1. 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.
2. Sift flour and baking powder together in a separate bowl and alternately add flour mixture to the butter mixture with the orange juice.
3. 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.
4. Remove and let pudding cool a bit on a rack for 10 minutes, uncovered. Meanwhile, MAKE THE RUM BUTTER: With an electric mixer with a whip attachment, cream butter. Beat in sugar a little at a time and then beat in rum, zest and nutmeg. Beat until light and fluffy and transfer to a serving bowl. Place a serving plate on top of the pudding and invert onto a serving plate and serve with the rum butter.
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