CUMBERLAND RUM BUTTER
I was born and bred in Cumberland (or Cumbria as it is now called, which you will perhaps know as the English Lake District). Rum Butter is a traditional Cumbrian dish which is served at Christmas time or any festive occasion especially babies Baptisms. When the rum butter dish was empty, silver coins were placed in it as a gift for the baby. This is my Mothers recipe which was handed down from her Mother....
Provided by Mortane
Categories Spreads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cream butter and sugar until really soft.
- Add all the spices (don't overdo it!).
- Beat in the rum gradually, then place in glass dish and refrigerate.
- Serve on toast, with Christmas Pudding, Mince Pies or Jacobs Cream Crackers.
STICKY DATE & RAISIN PUDDING
Keep everyone happy with this sticky toffee-like steamed basin pudding packed with dried fruit
Provided by Good Food team
Categories Dessert
Time 4h
Number Of Ingredients 10
Steps:
- Put the dates, raisins, milk and brandy or rum in a small saucepan and bring to the boil. Simmer for 5 mins until the fruit is soft and the liquid has been absorbed - don't worry if it looks a little curdled. Leave to cool. Meanwhile, generously butter a 1.2-litre pudding basin.
- To prepare your steamer, place a snugly fitting upturned bowl or saucer in the base of a large, deep saucepan, big enough to hold your pudding basin. Cut out a large circle of baking parchment and one of foil, both 5cm wider than the rim of your pudding basin. Make a sharp pleat down the centre of both, then butter one side of the parchment - this will be your lid. Set aside. Boil the kettle for the steamer.
- In a mixing bowl, beat the butter and sugar with an electric whisk until pale and fluffy. Add the eggs, beating again until well combined. Finally, add the flour, mixed spice, orange zest, date mixture and a pinch of salt, and stir everything well with a spatula until there are no visible lumps of flour. Tip the cake mixture into your pudding basin. Cover the bowl with the parchment, butter-side down and pleat on top, then the foil. Push the sides of the lid down, then tie a piece of string securely under the lip of the basin. Use any overhanging string to create a handle to help you lift the pudding.
- Stand the pudding basin on top of the upturned bowl or saucer in the saucepan and fill the pan with enough boiling water to come halfway up the side of the basin. Bring to a gentle simmer, then cover the pan with a lid and leave to steam for 2½ hrs, topping up with boiling water if the level gets low. Check the pudding is cooked by inserting a skewer into the centre. If the skewer has any uncooked mixture on it, return it to the pan to steam for another 15 mins, then check again. Once cooked, you can cover the pudding with clean baking parchment and foil and keep for up to a week. Re-steam the pudding for 1 hr before serving.
Nutrition Facts : Calories 418 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 36 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
STEAMED ORANGE PUDDING
Categories Dessert Steam Christmas Orange Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Stir together baking soda and orange juice.
- Toss raisins with flour.
- Beat together butter, sugar, and salt with an electric mixer at medium speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Add orange juice, raisins, marmalade, and bread crumbs and mix at low speed until blended. Spoon batter into lightly buttered mold.
- Cover mold with a sheet of foil and secure it tightly with kitchen string (if mold has a lid, use that instead). Put mold on a metal rack in a deep pot. Add enough boiling-hot water to pot to reach halfway up mold, then cover pot and steam pudding in simmering water, adding more boiling water as needed, until surface of pudding feels dry and firm, about 2 hours. Cool on another rack 5 minutes. Loosen edge of pudding with a thin knife and invert onto a serving plate. Serve warm.
- Available at A Cook's Wares (800-915-9788).
TRADITIONAL ENGLISH CUMBERLAND RUM BUTTER
A lightly spiced butter, laced with dark rum - this traditional old recipe originates from the county of Cumberland in the Lake District of Northern England. In Cumberland, rum butter served with oatcakes or buttermilk scones were given to friends who called at the house to see a new baby. In turn they would leave a silver coin, and on the day of the christening, when the butter bowl was empty, the coins were placed in it. A sticky bowl, with plenty of coins sticking to it, meant that the child would never be wanting. The saying goes...... "Butter symbolizes the richness of life, sugar the sweetness of life and rum, the spirit of life." Cumberland rum butter is traditionally served with Christmas pudding and mince pies; it also makes a wonderful gift for any new parents or to give throughout the festive season.
Provided by French Tart
Categories Sauces
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Put the butter in a warmed bowl and cream it, either with a wooden spoon or an electric beater or handheld mixer.
- Tip in the sugar and rum and mix everything together.
- Grate in nutmeg to taste, (or mixed spice) and mix again.
- Place in a bowl, an earthenware bowl is traditional, then chill until required.
- Serve with mince pies, Christmas pudding, sweet tarts and pies, sweet biscuits, oatcakes, scones, crumpets, muffins or on toast.
STEAMED ORANGE PUDDINGS
This was one of the courses that we cooked in a cooking class that I recently took and all the recipes were from Australian Delicious. As I am diabetic I did not eat but everyone raved about it and times are estimated as we all helped in the cooking of it. Suggested you serve with cream or custard they served with cream on the night.
Provided by ImPat
Categories Dessert
Time 1h
Yield 6 puddings, 6 serving(s)
Number Of Ingredients 12
Steps:
- Grease 6 3/4 cup size (185ml) dariole moulds - grease well and then blot with kitchen paper or you can spray with oil and blot with kitchen paper.
- Beat the butter and sugar in an electric mixer until pale.
- Sift flour and baking power, then add eggs one at a time, beating well between each addition.
- Add milk and then beat for 1-2 minutes until the mixture is light and combined.
- Divide mixture among greased moulds.
- Cut 6 x15cm squares of baking paper and foil.
- Place the paper on the foil and fold to form a pleat in the centre and place over the moulds, foil side up and then tie with kitchen string to secure.
- Place the moulds in a large baking dish and pour in enough boiling water to come halfway up the sides of the moulds.
- Cover the pan, then boil for 40 minute, keeping an eye that the liquid does not boil out, until pudding are firm or alternatively as we did in class we put the baking tray in a 175C preheated oven and baked the puddings in their water bath for about 35 to 40 minutes.
- Meanwhile for the sauce, place the juice and sugar in a pan with 100ml of cold water and stir over low heat until sugar dissolves.
- Add orange slices and grand marnier if using, then simmer, stirring occassionally, for 45 minutes or until the sauce is thickened and reduced.
- Allow the pudding to stand in the moulds for 5 minutes, then invert onto plates and pour over the sauce and serve drizzled with custard or cream.
Nutrition Facts : Calories 584.2, Fat 19.7, SaturatedFat 11.7, Cholesterol 118.2, Sodium 638.3, Carbohydrate 97.4, Fiber 2, Sugar 69.7, Protein 7
CHOCOLATE-ORANGE STEAMED PUDDING WITH CHOCOLATE SAUCE
A classic chocolate-orange flavour in a rich and squidgy dessert that's low in sugar but no less tasty!
Provided by Sara Buenfeld
Categories Dessert
Time 1h55m
Number Of Ingredients 12
Steps:
- First, make the sauce. Sift the cocoa into a small saucepan, add all the other ingredients, then warm over a medium-high heat, stirring. Allow to bubble hard for 1 min to make a glossy sauce. Spoon 4 tbsp into the base of a lightly buttered, traditional 1.2 litre pudding basin. Leave the rest to cool, stirring occasionally.
- Put a very large pan (deep enough to enclose the whole pudding basin) of water on to boil with a small upturned plate placed in the base of the pan to support the basin.
- Zest the orange, then cut the peel and pith away, and cut between the membrane to release the segments. Put all the pudding ingredients, except the orange segments, in a food processor and blitz until smooth. Add the orange segments and pulse to chop them into the pudding mixture. Spoon the mixture into the pudding basin, smoothing to the edges.
- Tear off a sheet of foil and a sheet of baking parchment, both about 30cm long. Butter the baking parchment and use to cover the foil. Fold a 3cm pleat in the middle of the sheets, then place over the pudding, buttered baking parchment-side down. Tie with string under the lip of the basin, making a handle as you go. Trim the excess parchment and foil to about 5cm, then tuck the foil around the parchment to seal. Lower the basin into the pan of water, checking that the water comes tw o-thirds of the way up the sides of the basin, then cover the pan with a lid to trap the steam and simmer for 1 1/2 hours.
- Carefully unwrap the pudding - it should now be risen and firm - and turn out of the basin on to a plate. Spoon over some warmed sauce and serve the rest separately with slices of the pudding.
Nutrition Facts : Calories 338 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
More about "orange steamed english pudding with rum butter recipes"
ORANGE + SPICED RUM BREAD PUDDING - BUY THIS COOK …
From buythiscookthat.com
EASY SPICED ORANGE RUM CAKE | THE BLOND COOK
From theblondcook.com
EASY ENGLISH PLUM PUDDING - SAVOR THE FLAVOUR
From savortheflavour.com
CHRISTMAS PUDDING (PLUM PUDDING) RECIPE - CHRISTINA'S …
From christinascucina.com
4.8/5 (148)Total Time 16 hrs 24 minsCategory DessertsPublished Oct 2, 2018
ORANGE STEAMED ENGLISH PUDDING WITH RUM BUTTER RECIPE
BRITISH CHRISTMAS PUDDING: QUICK & TASTY ENGLISH PUDDING RECIPE
From bakeitwithlove.com
STEAMED ORANGE PUDDING - WAITROSE & PARTNERS
From waitrose.com
STEAMED PUDDING RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
STEAMED ORANGE PUDDING - TASTE.COM.AU
From taste.com.au
ORANGE-FIGGY STEAMED PUDDING RECIPE - STEPHANA …
From foodandwine.com
BEST ORANGE STEAMED ENGLISH PUDDING WITH RUM BUTTER RECIPES
From recipert.com
FOODCOMBO
TRADITIONAL CHRISTMAS PUDDING RECIPE - MELISSA K. NORRIS
From melissaknorris.com
WINTER ORANGE SURPRISE PUDDING RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
ORANGE STEAMED ENGLISH PUDDING WITH RUM BUTTER - LUNCHLEE
From lunchlee.com
#time-to-make #course #main-ingredient #preparation #occasion #desserts #fruit #dinner-party #romantic #puddings-and-mousses #dietary #low-sodium #low-in-something #citrus #oranges #taste-mood #4-hours-or-less
You'll also love