Lemon-Orange Pudding

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Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup butter
  • 1 cup sugar
  • 4 eggs
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • tablespoons grated lemon rind
  • ½ cup orange juice
  • Orange slices for garnish


  1. Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time.

  2. Sift the flour, baking powder and salt together. Fold the dry ingredients into the batter, a little at a time, along with the lemon rind and alternately with the orange juice.

  3. Pour into a buttered one-quart pudding mold. Cover tightly with greased wax paper and then with aluminum foil. Set on a rack in a deep kettle with boiling water two thirds of the way up the mold.

  4. Cover the kettle and steam for two and one-half to three hours, replenishing boiling water as necessary. Unmold and garnish with orange slices. Serve with Sabayon Sauce, Sauternes Custard Sauce, or Lemon-Nutmeg Sauce.

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