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1/4 c butter
1 c packed light brown sugar
2 eggs
2 c sifted all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp soda
1/4 c milk
1/2 c orange juice
1 tbsp grated orange rind
1/2 c raisins
2 c fresh cranberries, halved
Foamy Orange Sauce

Cream butter and sugar; add eggs, one at a time, beating until light after each addition. Sift flour, baking powder, salt and soda together; add to sugar mixture alternately with milk and orange juice, beginning and ending with flour mixture. Stir in orange rind, raisins, and cranberries; turn into well-greased 2 qt pudding mold. Cover mold tightly; place on rack in heavy, deep kettle. Add about 2 inches boiling water; cover kettle. Steam for about 2 hours, keeping water simmering and adding boilingwater if necessary. Unmold; serve warm with Foamy Orange Sauce. Garnish with orange sections, if desired. May be made ahead, wrapped and refrigerated. Resteam for about 30 minutes. Yield: 8 servings.

Foamy Orange Sauce

1/3 c butter
2 c sifted confectioners sugar
1 egg, separated
1/8 tsp salt
1 tsp grated orange rind
1/4 c orange juice

Cream butter. Add about 1/2 of the sugar gradually; continue creaming until fluffy. Add egg yolk, salt and orange rind; beat well. Add remaining sugar alternatley with orange juice; place in top of double boiler over hot water. Cook for 8-10 minutes or until slightly thickened. Remove from heat; cool. Beat egg white until stiff; fold lightly into sauce. Serve cold or warm. yield: 2 cups