Orange pudding with rum sauce

orange pudding with rum sauce
1H 45M



1.Thinly slice unpeeled orange using a mandoline, V-slicer or sharp knife into 3mm (⅛-inch) slices.
2.Brush a 2-litre (8-cup) pudding steamer with the melted butter. Sift brown sugar into the steamer, shake to coat sides of steamer evenly with sugar. Arrange orange slices over bottom and around the side of the steamer, ensuring that the slices around the side touch the slices on the bottom.
3.Beat softened butter, caster sugar and rind in a small bowl with an electric mixer until light and fluffy, beat in eggs, one at a time. Transfer mixture to a medium bowl, stir in sifted flours and milk, in two batches.
4.Spoon mixture into steamer, level top, cover with pleated baking paper and foil to allow the pudding to expand during steaming, secure with a lid or kitchen string.
5.Place pudding steamer in a large saucepan with enough boiling water to come halfway up side of the steamer, cover pan with a tight fitting lid. Simmer for 1 hour, replenishing pan with boiling water as necessary to maintain water level. Stand pudding for 5 minutes before turning out.
6.Meanwhile, make rum sauce. Stir butter, syrup and sugar in a small saucepan over low heat until sugar dissolves, bring to the boil. Reduce heat, simmer, uncovered, for 3 minutes or until thickened slightly. Remove from heat, stir in rum.
7.Serve pudding with sauce.

The pudding is best made on the day of serving. Rum sauce can be made a day ahead, store, covered, in the fridge. Reheat the sauce before serving either in a microwave oven or over low heat in a small saucepan until hot.


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