Orange steamed pudding
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Orange steamed pudding
  Orange    Pudding  
Last updated 6/12/2012 12:58:32 AM. Recipe ID 21320. Report a problem with this recipe.
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      Title: Orange steamed pudding
 Categories: Ash
      Yield: 4 Servings
 
    1/2 c  (1 stick) unsalted butter,
           Softened plus a tablespoon
           Or two for
           Buttering mold
      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 Each finely grated orange
           And lemon zests
           Hard sauce or Rum butter
           (recipes follow)
 
  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
  




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Recipe ID 21320 (Apr 03, 2005)

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