Best 3 Steamed Orange Pudding Recipes

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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WALNUT-STEAMED PUDDING WITH VANILLA-ORANGE SAUCE

Steps:

• To make pudding, butter a 2-quart souffle dish with a tightly fitted lid. Have ready a pot with a lid, large enough to hold the covered souffle dish and a rack that will fit in the bottom of the pot to allow water to circulate freely under the dish. Bring a large saucepan of water to a boil.
• Meanwhile, whisk the butter and the sugars together in a large bowl. Whisk in eggs, milk and brandy. In another bowl, combine flour, baking powder, salt and walnuts. Add butter mixture and stir just until smooth. Scrape mixture into buttered dish.
• Place rack in the bottom of the pot. Cover souffle dish and place it in the pot. Pour in enough boiling water to come halfway up the sides of the souffle dish and cover. Check occasionally to make sure there is enough water and that it is simmering; add boiling water if necessary. Steam the pudding until a skewer inserted into the center barely comes out clean, about 1 1/2 hours.
• To make sauce, place milk, vanilla seeds and pod and orange zest in a saucepan. Whisk yolks and sugar together in a bowl. Bring milk mixture just to a boil. Whisking rapidly, slowly pour the milk into the egg mixture. Pour mixture back into pan and place over low heat. Cook, stirring constantly, until sauce thickens enough to coat the back of a spoon -- do not let it come to a boil. Remove from heat and strain through a fine sieve. Whisk in orange juice. Refrigerate until cold.
• Carefully remove the souffle dish from the pot, uncover and let cool for 10 minutes. Unmold. Cut into wedges, place each wedge on a plate and surround with a pool of the orange sauce. The pudding can also be served at room temperature.

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.