Ingredientes para Orange Steamed English Pudding With Rum Butter
- Unsalted Butter
- 1 ½ cups granulated sugar + ¼ cup powdered sugar
- 4 large eggs
- All Purpose Flour
- 2 teaspoons baking powder
- ½ cup fresh orange juice
- Orange Zest
- Lemon Zest
- Powdered Sugar
- Dark Rum
- Pinch of freshly grated nutmeg
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Orange Steamed English Pudding With Rum Butter? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Orange Steamed English Pudding With Rum Butter
- Preheat your oven to 350°F (175°C).
- Cream together 1 cup (2 sticks) of softened unsalted butter and 1 ½ cups granulated sugar in a large bowl until light and fluffy.
- Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with ½ cup fresh orange juice, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the zest of 2 large oranges.
- Grease a 1-quart steamed pudding mold generously with butter. Pour the batter into the prepared mold.
- Cover the mold tightly with a lid or double layer of aluminum foil secured with kitchen string.
- Place the mold on a rack in a large pot or kettle. Add enough boiling water to reach two-thirds of the way up the sides of the mold.
- Cover the pot tightly and steam for 2 hours. Check the water level occasionally and add more boiling water if needed to maintain the level.
- After 2 hours, carefully remove the mold from the pot using tongs. Let it cool slightly on a wire rack for 10 minutes, uncovered.
- While the pudding cools, prepare the rum butter: In a medium bowl, beat ½ cup (1 stick) softened unsalted butter with an electric mixer until smooth.
- Gradually add ¼ cup powdered sugar, beating until light and fluffy.
- Stir in 1 tablespoon dark rum (optional), the zest of ½ orange, and a pinch of freshly grated nutmeg.
- Once the pudding has cooled slightly, invert it onto a serving plate. Serve warm with a generous dollop of rum butter.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
152g
Fat
77g
Carbs
21g
