Orange Steamed English Pudding with Rum Butter
Indulge in the timeless comfort of an **Orange Steamed English Pudding with Rum Butter**, a classic dessert elevated with bright citrus flavors and a luxurious boozy twist. This traditional pudding combines the zesty freshness of orange zest and juice with the rich sweetness of golden syrup and brown sugar, all steamed to perfection for a moist, tender texture. Topped with a dollop of silky rum butter, infused with the robust warmth of dark rum, this dessert is a celebration of decadent flavors and classic British culinary techniques. Perfect for special occasions or cozy evenings, this show-stopping pudding is best served warm, bringing together nostalgic charm and gourmet indulgence in every bite. Keywords: orange steamed pudding, English pudding recipe, citrus dessert, rum butter sauce, traditional British dessert.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter
- 100 grams Caster sugar
- 2 oranges Orange zest
- 60 ml Fresh orange juice
- 2 Eggs
- 1 teaspoon Baking powder
- 2 tablespoons Milk
- 2 tablespoons Golden syrup
- 100 grams Soft brown sugar
- 1.5 tablespoons Rum (for rum butter)
- 100 grams Unsalted butter (for rum butter)
- 75 grams Powdered sugar (for rum butter)
Instructions
Grease a 1-liter pudding basin with butter and set aside. Cut a piece of parchment paper and aluminum foil large enough to cover the basin, folding a pleat in the middle to allow the pudding to expand during steaming.
In a large mixing bowl, cream together the butter, caster sugar, and orange zest until light and fluffy.
Beat in the eggs one at a time, ensuring they are fully incorporated after each addition.
Sift in the flour and baking powder, folding them gently into the mixture. Add the milk and orange juice, stirring until the batter is smooth.
Pour the golden syrup into the bottom of the prepared pudding basin. Sprinkle the soft brown sugar on top of the syrup, then carefully spoon in the batter, smoothing the top.
Cover the basin with the prepared parchment paper and foil, securing it tightly with kitchen string around the rim. Make a handle with the string if necessary to lift the pudding easily.
Place the pudding basin in a large pot or steam oven. Fill the pot with boiling water until it reaches halfway up the sides of the basin.
Cover the pot with a tight-fitting lid and steam the pudding over medium-low heat for 2 hours, checking occasionally to ensure the water level remains sufficient, topping up with boiling water if necessary.
While the pudding steams, prepare the rum butter by creaming together the unsalted butter and powdered sugar until smooth. Gradually add in the rum, beating until fully incorporated. Chill the rum butter in the refrigerator until needed.
Once the pudding is cooked, carefully remove it from the pot and allow it to cool for 5 minutes. Remove the parchment and foil, then invert the pudding onto a serving plate.
Serve the steamed orange pudding warm, accompanied by a dollop of rum butter for an indulgent finish.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 123 mg | 5% | |
| Total Carbohydrate | 78.2 g | 28% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 51.1 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 115 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
