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4 to 6
By Craig Claiborne
Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
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.
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.
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.
© 1966 Craig Claiborne estate. All rights reserved.