Best 6 Orange Steamed English Pudding With Rum Butter Recipes

PERSIMMON STEAMED ENGLISH PUDDING

Steps:

• In a large bowl combine persimmon puree, sugar, egg and butter and beat until smooth (an electric mixer really helps!).
• Sift flour, cinnamon and baking soda together and stir into persimmon mixture along with the milk and raisins alternately.
• Turn batter into a well buttered 1 quart steamed pudding mold and cover tightly with a lid or heavy foil secured with kitchen string.
• Place mold on a rack in a kettle with a tight fitting lid.
• Pour boiling water into kettle to reach 2/3 of the way up the sides of the mold and steam pudding covered for 2 hours over medium heat.
• Remove pudding to a rack and cool uncovered for 15 minutes.
• Invert onto a serving plate and serve with vanilla sauce.
• VANILLA SAUCE:.
• In a small saucepan combine sugar, cornstarch, nutmeg and salt.
• Add water in a stream whisking constantly and then simmer sauce over low heat until thickened or just starts to come to a boil (about 3 minutes).
• Off heat, whisk in butter, vanilla and zest.
• Transfer to a serving bowl and serve with warm steamed pudding.
• Makes 2 cups.

ORANGE STEAMED ENGLISH PUDDING WITH RUM BUTTER

Steps:

• 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 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.

ENGLISH PUDDING WITH CRANBERRIES, FIGS AND BROWN SUGAR HARD SAUCE

Steps:

• Generously butter 2 1/2-quart charlotte mold, pudding mold or thick heatproof glass bowl. Sift flour, cinnamon, ginger, baking powder, salt, cloves and nutmeg into large mixing bowl. Add all dried fruit and toss to coat. Mix in crumbs. Whisk brown sugar, eggs, butter, maple syrup, liqueur, rum, grated tangerine peel and vanilla in medium bowl to blend. Pour over dry ingredients and stir until well combined (batter will be thick).
• Spoon batter into prepared mold. Smooth top. Cover mold tightly with double thickness of foil. Place rack in large pot. Set pudding on rack. Pour enough hot water into pot to come halfway up sides of mold. Cover pot. Bring water to simmer over medium-low heat. Steam pudding until wooden skewer inserted into center comes out clean, adding more boiling water to pot as necessary, about 5 hours.
• Transfer mold to cooling rack; uncover and cool 30 minutes. (Can be made up to 2 months ahead. Remove pudding from mold; cool completely. Wrap tightly in plastic and refrigerate. To reheat pudding, unwrap and return to buttered mold; cover. Place mold on rack in large pot. Pour enough hot water into pot to come halfway up sides of mold. Cover pot; steam pudding over medium-low heat until heated through, about 1 hour. Transfer to cooling rack. Let stand 30 minutes.)
• Turn warm pudding out onto platter. Garnish with tangerine peel twists and fresh cranberries, if desired. Serve with Brown Sugar Hard Sauce.

STEAMED ORANGE PUDDINGS

Steps:

• Grease 6 3/4 cup size (185ml) dariole moulds - grease well and then blot with kitchen paper or you can spray with oil and blot with kitchen paper.
• Beat the butter and sugar in an electric mixer until pale.
• Sift flour and baking power, then add eggs one at a time, beating well between each addition.
• Add milk and then beat for 1-2 minutes until the mixture is light and combined.
• Divide mixture among greased moulds.
• Cut 6 x15cm squares of baking paper and foil.
• Place the paper on the foil and fold to form a pleat in the centre and place over the moulds, foil side up and then tie with kitchen string to secure.
• Place the moulds in a large baking dish and pour in enough boiling water to come halfway up the sides of the moulds.
• Cover the pan, then boil for 40 minute, keeping an eye that the liquid does not boil out, until pudding are firm or alternatively as we did in class we put the baking tray in a 175C preheated oven and baked the puddings in their water bath for about 35 to 40 minutes.
• Meanwhile for the sauce, place the juice and sugar in a pan with 100ml of cold water and stir over low heat until sugar dissolves.
• Add orange slices and grand marnier if using, then simmer, stirring occassionally, for 45 minutes or until the sauce is thickened and reduced.
• Allow the pudding to stand in the moulds for 5 minutes, then invert onto plates and pour over the sauce and serve drizzled with custard or cream.

TRADITIONAL ENGLISH CUMBERLAND RUM BUTTER

Steps:

• Put the butter in a warmed bowl and cream it, either with a wooden spoon or an electric beater or handheld mixer.
• Tip in the sugar and rum and mix everything together.
• Grate in nutmeg to taste, (or mixed spice) and mix again.
• Place in a bowl, an earthenware bowl is traditional, then chill until required.
• Serve with mince pies, Christmas pudding, sweet tarts and pies, sweet biscuits, oatcakes, scones, crumpets, muffins or on toast.

STEAMED ORANGE PUDDING

Steps:

• Stir together baking soda and orange juice.
• Toss raisins with flour.
• Beat together butter, sugar, and salt with an electric mixer at medium speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Add orange juice, raisins, marmalade, and bread crumbs and mix at low speed until blended. Spoon batter into lightly buttered mold.
• Cover mold with a sheet of foil and secure it tightly with kitchen string (if mold has a lid, use that instead). Put mold on a metal rack in a deep pot. Add enough boiling-hot water to pot to reach halfway up mold, then cover pot and steam pudding in simmering water, adding more boiling water as needed, until surface of pudding feels dry and firm, about 2 hours. Cool on another rack 5 minutes. Loosen edge of pudding with a thin knife and invert onto a serving plate. Serve warm.
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