Name: Orange Steamed Pudding
Ingredients: 1/2 c Unsalted Butter, softened*; 1 c Sugar, superfine preferred; 4 lg Eggs; 2 c All Purpose Flour; 2 ts Baking Powder; 2/3 c Fresh Orange Juice; 2 ts Finely Grated Orange Zest; 2 ts Finely Grated Lemon Zest; Hard Sauce Or Rum Butter (Recipes Follow); 6 tb Unsalted butter (3/4 stick) softened; 1 c Sifted powdered sugar; 1 tb Finely grated orange zest; 1 tb Orange juice; 1/2 c (1 stick) unsalted butter, softened; 3/4 c Powdered sugar; 2 tb Dark rum (up to 3); 1 tb Finely grated orange zest; 1/2 ts Freshly grated nutmeg

CATEGORY	CUISINE	TAG	YIELD
Eggs		New, Text, Import	8	Servings

INGREDIENTS

1/2	c	Unsalted Butter, softened*
1	c	Sugar, superfine preferred
4	lg	Eggs
2	c	All Purpose Flour
2	ts	Baking Powder
2/3	c	Fresh Orange Juice
2	ts	Finely Grated Orange Zest
2	ts	Finely Grated Lemon Zest
		Hard Sauce Or Rum Butter (Recipes Follow)
6	tb	Unsalted butter (3/4 stick) softened
1	c	Sifted powdered sugar
1	tb	Finely grated orange zest
1	tb	Orange juice
1/2	c	(1 stick) unsalted butter, softened
3/4	c	Powdered sugar
2	tb	Dark rum (up to 3)
1	tb	Finely grated orange zest
1/2	ts	Freshly grated nutmeg

INSTRUCTIONS

HARD SAUCE
RUM BUTTER
*Plus a tablespoon or two for buttering mold
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.
Yield: 8 to 10 servings
HARD SAUCE: Cream butter with a whip attachment with an electric mixer. Add
sugar a little at a time beating continuously. Beat in orange zest and
juice and continue beating until mixture is light and fluffy. Transfer to a
serving bowl and serve with warm steamed pudding.
Yield: 8 to 10 servings
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 and serve with
warm steamed pudding.
Recipe by: JOHN ASH SHOW #JA9774
Posted to MC-Recipe Digest V1 #499 by Bill Spalding <billspa@icanect.net>
on Mar 04, 1997.

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