Steamed Orange Pudding
Serves: 6
Clair Leannon
1 January 1970
Based on User reviews:
56
Spice
62
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 tsp
Baking Soda1.5 tbsps
Orange Juice1 cup
Golden Raisins1 tbsp
All-Purpose Flour1 cup
Sugar1 tsp
Salt2 large
Egg1 cup
Sweet Orange Marmalade1.5 cups
Wheat Bread (fresh whole- crumbs)Directions:
1
Available at A Cook's Wares (800-915-9788)
2
Available at A Cook's Wares (800-915-9788)
3
Stir together baking soda and orange juice
4
Toss raisins with flour
5
Beat together butter, sugar, and salt with an electric mixer at medium speed until pale and fluffy
6
Add eggs 1 at a time, beating well after each addition
7
Add orange juice, raisins, marmalade, and bread crumbs and mix at low speed until blended
8
Spoon batter into lightly buttered mold
9
Cover mold with a sheet of foil and secure it tightly with kitchen string (if mold has a lid, use that instead)
10
Put mold on a metal rack in a deep pot
11
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
12
Cool on another rack 5 minutes
13
Loosen edge of pudding with a thin knife and invert onto a serving plate
14
Serve warm
15
Available at A Cook's Wares (800-915-9788)
16
Stir together baking soda and orange juice
17
Toss raisins with flour
18
Beat together butter, sugar, and salt with an electric mixer at medium speed until pale and fluffy
19
Add eggs 1 at a time, beating well after each addition
20
Add orange juice, raisins, marmalade, and bread crumbs and mix at low speed until blended
21
Spoon batter into lightly buttered mold
22
Cover mold with a sheet of foil and secure it tightly with kitchen string (if mold has a lid, use that instead)
23
Put mold on a metal rack in a deep pot
24
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
25
Cool on another rack 5 minutes
26
Loosen edge of pudding with a thin knife and invert onto a serving plate
27
Serve warm