INGREDIENTS

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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