Orange Steamed English Pudding With Rum Butter

Haven't tried this one, but sounds really good.

• Ready In: 2 hrs 15 mins
• Serves: 8

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

• Rum butter

• 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

Directions

1. 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.
2. Sift flour and baking powder together in a separate bowl and alternately add flour mixture to the butter mixture with the orange juice.
3. 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.
4. 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.