Haven’t tried this one, but sounds really good.
Ingredients: [‘unsalted butter’, ‘sugar’, ‘eggs’, ‘all-purpose flour’, ‘baking powder’, ‘orange juice’, ‘orange zest’, ‘lemon zest’, ‘unsalted butter’, ‘powdered sugar’, ‘dark rum’, ‘orange zest’, ‘nutmeg’]
Quantity of Ingredients: [“1/2 cup unsalted butter, softened “,”1 cup sugar”,”4 large eggs”,”2 cups all-purpose flour”,”2 teaspoons baking powder”,”2/3 cup orange juice”,”2 teaspoons orange zest, grated fine “,”2 teaspoons lemon zest, grated fine “,””,”1/2 cup unsalted butter, softened “,”3/4 cup powdered sugar”,”2 -3 tablespoons dark rum”,”1 tablespoon orange zest, freshly grated “,”1/2 teaspoon nutmeg, freshly grated “]
Number of Servings: 8
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.’]