Best Orange Steamed English Pudding With Rum Butter Recipes
STEAMED ORANGE PUDDINGS
This was one of the courses that we cooked in a cooking class that I recently took and all the recipes were from Australian Delicious. As I am diabetic I did not eat but everyone raved about it and times are estimated as we all helped in the cooking of it. Suggested you serve with cream or custard they served with cream on the night.
Provided by ImPat
Categories Dessert
Time 1h
Yield 6 puddings, 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 584.2, Fat 19.7, SaturatedFat 11.7, Cholesterol 118.2, Sodium 638.3, Carbohydrate 97.4, Fiber 2, Sugar 69.7, Protein 7
PERSIMMON STEAMED ENGLISH PUDDING
This is an English pudding (or cake). A persimmon is a fruit with red-orange skin and flesh which comes in several varities and are in season from October to around Dec or Feb depending on your location. When selecting persimmons, look for plump, soft fruit but not mushy. Some helpful notes from our Zaar friend Maito, (who so kindly volunteered to be the test kitchen for this recipe that I found scratched down on paper from long ago and had not made personally) are as follows: Either of the two varieties of persimmons will work with this, as long as the fuyus are soft or hachiyas are super soft/almost mushy. Put greased parchment paper (greased side down) under the foil (so aluminum doesn't drip into your cake). It is also helpful to have a string to make a handle to help you lift the cake out (we did a crisscross around the whole pan). Before step 3, you might measure the amount of water you want first (with the pans and pot in place), before putting the batter in.
Provided by 2Bleu
Categories Dessert
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 198.8, Fat 4.8, SaturatedFat 2.8, Cholesterol 29.2, Sodium 271.1, Carbohydrate 37.5, Fiber 0.5, Sugar 26.9, Protein 2.1
TRADITIONAL ENGLISH CUMBERLAND RUM BUTTER
A lightly spiced butter, laced with dark rum - this traditional old recipe originates from the county of Cumberland in the Lake District of Northern England. In Cumberland, rum butter served with oatcakes or buttermilk scones were given to friends who called at the house to see a new baby. In turn they would leave a silver coin, and on the day of the christening, when the butter bowl was empty, the coins were placed in it. A sticky bowl, with plenty of coins sticking to it, meant that the child would never be wanting. The saying goes...... "Butter symbolizes the richness of life, sugar the sweetness of life and rum, the spirit of life." Cumberland rum butter is traditionally served with Christmas pudding and mince pies; it also makes a wonderful gift for any new parents or to give throughout the festive season.
Provided by French Tart
Categories Sauces
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 4
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.
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